Almond milk is a creamy, nutty beverage that’s been consumed all over the world for hundreds of years. It has become a popular alternative to cow’s milk, especially for those who are lactose intolerant, have high cholesterol or just don’t like the taste of milk. So if you need a boost in your daily diet, try almond milk!
To start with, for the non-milk lovers, one of the biggest benefits is that almond milk doesn’t taste like milk. It has its own unique flavor: light, nutty and crisp. Compared to cow’s milk, it’s lower in fat and calories. It has almost twice the amount of calcium as cow’s milk, as well. Just one serving of unsweetened almond milk has about 30 calories, 2 grams of fat and 350mg of calcium. Not to mention, it’s packed with omega-3s and a good dose of vitamin E, making it a great substitute for those on heart-healthy diets or those who just want to try something different.
Homemade almond milk is ridiculously easy to make. Use raw unsalted almonds, soak them in water for 12 hours, add a pinch of salt, a touch of agave syrup for sweetness and VOILA!
- 1 cup of raw almonds
- water to cover
- 4 cups of warm water – not boiling
- ¼ teaspoon of sea salt
- 1 tablespoon of agave syrup – optional
- Place almonds in large bowl and add water to cover by 2 inches.
- Let stand at least 12 hours. The longer the almonds soak, the smoother the milk will be.
- Drain almonds and discard soaking water.
- In two batches, add half the almonds to the tall NutriBullet cup along with 2 cups of warm water, agave syrup and salt. Blast until smooth. Repeat.
- Pour liquid through a mesh strainer or sieve to strain. Pressing down on the solids with a rubber spatula. There will still be some small residual pulp.
- Discard pulp or use it for baking. Almond sugar cookies are wonderful made with almond pulp.
- Thin milk with water as necessary to reach desired consistency.
- Transfer to an airtight container and chill.
- Shake before serving.
Fresh almond milk will keep for three days in the refrigerator. I like to fill an ice cube tray and freeze a batch to keep on hand for my favorite Blast. This recipe can be made with other nuts, too. Try hazelnut or pecan milk! It’s as easy as soak, blend, strain – Got Milk?