How to make almond milk
Creamy, wholesome, and delicious.
For many of us, drinking a glass of cow’s milk is no longer an option. It may be because dairy gives you phlegm, upsets your stomach or makes your skin irritable. Or it could be for ethical reasons, given the dire living conditions of factory-farmed cows. Whatever your reason, you’ll be happy to know that almond milk makes an excellent substitute for cow’s milk, and is jam packed with nutrients!
One of the down sides to almond milk is the cost. It is usually much more expensive than long-life cow’s milk and because it is ordinarily found in a cardboard carton it contains additives and preservatives to extend its shelf life – eew! Luckily, it is much cheaper (and healthier) to make yourself at home. By buying almonds in bulk you can make almond milk at home for approximately the same price as cow’s milk, which works out to be between 50% and 75% cheaper than buying it at the store.
1 cup of soaked raw almonds*
3 cups of clean cold water **
That’s it. No really.
If you’d like to make it slightly sweeter (because remember, cow’s milk contains sugar) you can add:
½ teaspoon of vanilla extract (not essence)
3 or 4 dates / 1 tablespoon of date or maple syrup
- Soak one cup of almonds in two cups of water (covered) for 8 hours or overnight. You will notice the almonds will swell up.
- Once soaked, drain and rinse the almonds well under cold water. Next add them to a blender.
- Top with the clean water and optional vanilla and dates/syrup.
- Blend for approximately 2 minutes. You will notice that the water turns white immediately and froths more and more as the seconds tick by.
- Place a nut milk bag or cheesecloth*** over a jug, inside out so that the seems are seen on the outside.
- Transfer the blender white mixture to the jug, pouring it into the nut milk bag.
- Slowly lift the nut milk bag out of the jug, allowing the almond milk to trickle down, squeezing the bottom of the bag, which now contains the leftover pulp, to make sure to get the last drop.
Can be stored in an airtight container in the fridge for 3-5 days.
*i.e. do not use roasted and/or salted almonds
**i.e. do not use the water in which you soaked the almonds
*** these days they are relatively inexpensive to buy but in my budget/student days I used a clean pillow case and it worked perfectly!
If you prefer a thicker milk, you can lessen the ratio of almonds to water to 1:2 (instead of 1:3) and if you prefer a less concentrated milk then go for 1:4. Also feel free to add more sweetener if you have a sweet tooth or are using it as a recovery drink after a tough run!
Final thought: many of you might be thinking what to do with the leftover almond pulp, after all it seems nutritious and would be waste to through it away… correct! Soon, I will post an almond pulp cookie recipe that is absolutely divine. Stay tuned 🙂