Home Made Almond Milk
I love Almond Milk, its creamy delicious and very satisfying in hot drinks and on cereal. My husband is partial to a large glass, especially when its freshly made.
Why would you make your own?
- Its so much more economical, a litre of almond milk can be around $4.00 plus, a litre (non-organic nuts) costs us around $1.40- $1.60
- you know exactly what is in it, often additives like Carrageenan, which is an indigestible polysaccharide that is extracted from red algae, the jury is out on whether this is disastrous for our health, but all that aside it is very hard on the digestion, and for that reason alone I tend to avoid it.
- you can control the sugar content and choose which if any sweetener to put into it.
- you can avoid the non-healthy fats that are often added into almond/soy milks.
- Its just soooooo yummy!
- you can ensure your nuts are soaked, read on to find out why you would do this…..
Many raw food recipes call for soaked nuts or seeds. There are several reasons for soaking nuts ranging from flavor to increased nutritional value. A bonus is that it prepares the food to be soft enough that it will blend more smoothly.
Nuts contain high amounts of enzyme inhibitors. These enzymes are useful to seeds and nuts because it prevents them from sprouting prematurely. But they can really strain your digestive system as enzymes are one of the things we rely on heavily to digest our food.
Soaking your nuts in warm water will neutralize these enzyme inhibitors, and also help encourage the production of beneficial enzymes. These enzymes, in turn, increase many vitamins, especially B vitamins. It also makes these nuts much easier to digest and the nutrients more easily absorbed.
We have a lot of Almond milk at home and tend to favor making this over other nut and seed milks. Almonds have a great alkalizing profile are high in protein and have a surprisingly large amount of calcium, almost twice as much in 100grams of almonds as 100 mls of cow milk!
Due to the large amount of great healthy oils in almonds, they can tend to rancidity easily, if your almonds smell or taste bitter, discard them. I also discard the few almonds that float.
Fresh Almond Milk Recipe
• 1 cup raw (preferably organic) almonds
• Soaking water
• 1 litre water
• 1 to 2 dates pip removed (optional)
• (Optional) half a can organic coconut cream
1. Soak almonds in water overnight or for at least 6 hours.
2. Drain the water from the almonds and discard. Rinse well.
3. Blend everything, except the coconut milk in a high powered blender till smooth
4. Strain the blended almond mixture using cheesecloth or other fine strainer. This pulp should always be retained. You can use it for making cakes, pancakes as a fibre/protein boost in smoothies. Don’t waste it!
5. When I have strained the almond milk, I add the coconut milk in and return to the blender, I have found this gives me a creamier milk that doesn’t tend to split in hot drinks. It is completely optional though.
6. Sterilize your glass bottle that you are going to store it in by pouring boiling water into it for 5 minutes. I always gently heat the bottle with warm tap water first so it doesn’t burst when I pour in the boiling water.
7. Homemade raw almond milk will keep well in the refrigerator for three or four days.
A great tip is to soak large batches of almonds and freeze them in 1 cup batches. I do get a better result if I defrost them entirely in the fridge before making the milk.