I recently started to do myself the almond milk, or any other kind of plant based milk. When I used to buy it from the shop, I was surprised by the lack of taste and how many “other” things were bottled together with the water and the nuts.
When I make my own almond milk, I feel so happy as I know is much better than the one found in the shop, is creamy and flavoured, and I can add at any time a pinch of more vanilla, cinnamon, cocoa powder, or even dates in the mix….and is so easy to make.
We did once with some friends a blind tasting for different kinds of milk: rice, oats, almonds and soya milk. I could not tell which one was what, and most of my friends either, but was so much fun 🙂 Only seeing the expression on our faces when we were tasting milk, and we were laughing to tears.
Now I go into another dilemma. My blender is broken…I know I should do something about it…but did not manage to buy one. So in the last 2 weeks was no homemade almond milk available, and I was missing it. My daughter asked last evening for a chia pudding at breakfast for next morning, and I felt the need of one for myself. But then I realized I cannot make the almond milk. I soaked the almonds in water overnight, and I tried to make the almond milk into the food processor. Turned out a disaster, so no chia pudding for breakfast.
The other thought was what should I do with the leftover of almond pulp. I guess I can easily use them in some energy superfood balls. I promise will think about it and come up with a solution.
To make the almond milk, you will need a blender (that comes from someone who does not have a blender right now…ha ha ha), a nut milk bag (or if you do not have one, a thin dish towel), a strainer and a glass bottle to store the almond milk.
List of ingredients:
200g almonds (soaked overnight in water for at least 8h)
1l water (feel free to adjust if you would like different consistency)
¼ tsp vanilla extract
¼ tsp salt
Optional: 2 dates pitted or another sweetener of your choice (honey, maple syrup etc)
Add the soaked almonds, water, salt and vanilla into the blender (add the dates or sweetener if using). Blend on high speed until creamy and smooth. Strain using a nut milk bag (or the dish towel) and squeeze until all the liquid came out. Put the pulp aside and save it for later- I will come back on this topic in another post.
Transfer the almond milk into a glass bottle and refrigerate up to 4 days.
If you feel like trying something else, you can add to the base almond milk recipe some raw cocoa powder, mashed banana, or more dates.
Also, you can try using a mix of nuts for a more intense flavor. Just combine different types of nuts and follow the same recipe. Other plant-based milk recipes you can try: hazelnut milk (and make yourself a healthy Nutella milk), cashew milk, rice milk, oat milk.