Today I am sharing the basic way to make your own almond milk plus my top 3 reasons why homemade almond milk is better than store-bought:
- Its healthier, because you control the quality of the ingredients and it does not contain preservatives, flavourings, added sweeteners and other nasty food additives.
- You get three products instead of just one. When you make almond milk you are always left with (1) almond milk and almond pulp that you can use to make (2) treats and/or you can make (3) a body scrub.
- And finally, making you own almond milk is cheaper and will save you money overtime.
It's also more fun and creative. You can come up with endless combinations of flavours that are simply not available anywhere else, think chocolate milk, chai, or even coconut pistachio!
1 cup raw almonds, soaked overnight, or not…
3 medjool dates, pitted
4 cups water
1. Blend the almonds, dates and water until it forms a milky liquid.
2. Strain through a nut milk bag, pressing firmly with your hands until you squeeze out the last drop. * You can also use cheesecloth, a piece of muslin fabric or an old t-shirt to do this.
3. The white liquid will be your almond milk, and the pulp that is left in the fabric can be discarded or used for other purposes.
1. Add all the ingredients into a high speed blender.
2. Blend until liquified into a milk.
3. Place your nut milk bag or fabric on a big bowl.
4. Pour the milk into the bag.
5. Close the bag and squeeze it between your hands until you get out all the liquid.
6. Whats left in the bowl is your almond milk.
A couple of helpful tips:
❤ Almond milk can be stored for 3-4 days in an airtight container in the fridge.
❤ Tired of almonds? Try pecans! This recipe is the same for most nut/seed milks. Simply replace the almonds with pistachios, macadamias, hemp seeds or a mix of different nuts.
❤ I like to use dates to sweeten my nut milks, feel free to add more or less to your taste. Alternatively you can use maple syrup or honey.
❤ Like it creamier? Add 1 cup of shredded coconut, blend with other ingredients then strain. Another way is to add less water.
❤ More flavour? Add vanilla, chai tea, or spices such as cinnamon or cardamom. Try adding cacao for a chocolatey milk or even raspberries!
❤ To soak or not to soak? Nuts contain anti-nutrients in their skin which make them difficult to digest and burden the digestive system. To remove these toxins it's best to soak the nuts overnight. Soaking also unleashes the nutrients and the nut's potential of becoming a tree, which has great benefits for us. Another benefit to soaking is that the nuts get soft, which is helpful if you don't have a high speed blender. So yes, soaking is preferable. You can however, make nut milk even if you do not soak them.
❤ In a hurry? Try this 'One-step nut milk'. Cashew nuts have a soft skin and they are the only nut that doesn't need straining, so just blend the cashews with the water and that's it - cashew milk in just one step.