My family and I don’t drink dairy milk, so we are always drinking alternative milks. Almond milk is one of our favorites, especially homemade! It schools the store-bought kind.
Since we are being encouraged to reduce our trips to the store and we all have a lot more downtime at home right now, it is a perfect time to try making almond milk (or any other nut milk) yourself!
So, here’s my favorite Almond Milk Recipe for you… I also use this recipe with other nuts and seeds like cashews, hemp seeds, pecans, and hazelnuts. Or I combine, say cashew and almond!
Even though it is more time consuming, and it may not be cheaper in the long run, it has no yucky preservatives, tastes WAY better and has great health benefits–so it’s worth it!
Did you know there is something you can do to make nuts and seeds even better for you? Just soak them!
In nature, rain removes the nutritional inhibitors and toxic substances from nuts (that protect them until they can germinate)…so when we soak nuts we are mimicking nature, activating the nuts, and getting more benefits such as easier digestion, neutralization of toxins in the colon, and increased vitamin absorption, just to name a few. Soaking almonds is the first step in making almond milk, but I sometimes even just soak nuts and seeds to munch on them!
Here’s how we make almond milk – it’s so simple and easy going. Give it a try! We always try to buy organic nuts because they’re better for the environment and for you.
- 1-2 cups raw, organic Almonds (or other nuts or seeds)
- 2-3 pitted Dates
- 2 pinches Sea Salt
- 1/4 tsp Spice (cinnamon or pumpkin pie spice) or a splash of Vanilla extract
- If you want Chocolate Milk, add a tablespoon or so of Cacao Powder.
You’ll also need:
- A glass jar for soaking
- A high powered blender (like a VitaMix)
- A glass container for serving
Step #1 – Soak your almonds. Take a cup or two of raw, organic almonds, fill the cup with water and soak overnight (or at least 6 hours). Drain.
Step #2 – Pour nuts into blender with 3-5 cups of fresh water. Adjust according to how thick or thin you like it.
Step #3 – Add the other ingredients – the dates, sea salt, spice, vanilla extract or cacao powder, as desired (this is optional, and you can adjust amounts to your preferred taste).
Step #4 – Blend until the almonds are completely broken down. The milk should be creamy. My blender gets it silky smooth, but if yours doesn’t you could strain it through a nut milk bag or a fine mesh strainer.
Taste and adjust the ingredients if needed. Ex: If it’s too thick, add more water. If the flavor isn’t to your liking, adjust the seasonings.
The milk will be sweet with a mild almond flavor. You can drink it, add it as a base for your smoothies, or use it in almost any recipe.
Store in a glass jar in the fridge, it should be good for 3-5 days.
I hope you’ll give it a try to see just how easy and delicious it is!
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Learn more about nutrition as one of the four vectors of health in my Unstoppable Year online course.
Photo by Davizro Photography. Royalty-free stock photo ID: 1236663256.