Homemade Almond Milk

Homemade Almond Milk

If there’s one thing that I missed during pregnancy, its definitely cheese! I couldn’t wait to indulge in dairy after a long 9 months. But after discovering that my son has cow’s milk protein intolerant, I had to stop consuming all dairy since I’m breastfeeding. It made me think of alternative ways to enjoy milk and find healthy options in replacing dairy products. Since I drink a glass of milk every morning for breakfast, I had to find a new replacement. I have enjoyed almond milk before, but its often times too pricey and contains preservatives. It brought me back to when I was living in Bangkok last year and had gone out with friends in the city’s Chinatown. We got almond milk from a street vendor and the nutty flavor really caught me by surprise! It was purely organic as the vendor made the milk from fresh almonds right on the sidewalk. 

 
I decided to test out different recipes and make my own version of almond milk at home. I felt so proud with the final product as it was delicious. I personally prefer 1 cup of almonds to 2.5 cups of water, since the ratio of 1:2 was too nutty for my taste, and the ratio 1:3 was too watery. Feel free to test how much water you add to match the flavor to your preference. I usually make 600 ml of almond milk, and store it in the refrigerator which lasts me for about 3 days. Since almonds can be expensive, I use the remaining pulp to make almond flour and use for baking.
Soak
Drain & Rinse
Blend
Strain
Squeeze

 

 

Homemade Almond Milk
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885 calories
47 g
0 g
72 g
29 g
6 g
396 g
160 g
24 g
0 g
63 g
Nutrition Facts
Serving Size
396g
Amount Per Serving
Calories 885
Calories from Fat 601
% Daily Value *
Total Fat 72g
111%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 45g
Cholesterol 0mg
0%
Sodium 160mg
7%
Total Carbohydrates 47g
16%
Dietary Fiber 15g
60%
Sugars 24g
Protein 29g
Vitamin A
0%
Vitamin C
0%
Calcium
38%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup raw almonds
  2. 2,5 cups water, plus more for soaking
  3. pinch of salt
  4. honey
Instructions
  1. Soak the almonds overnight. Place the almonds in a bowl and cover with water. Add a pinch of salt. Cover with a breathable kitchen cloth and allow to soak overnight at room temperature.
  2. Drain and rinse the almonds; discard the soaking water. Make sure to rinse the almonds several times under cool running water.
  3. Place the almonds in a blender and add 2.5 cups of water. Then blend for 60 seconds to 2 minutes at the highest speed. The almonds are going to break and the water should be milky white!
  4. Strain the almonds. I use a thin bamboo cloth (which is actually my baby's face cloth. As he's got plenty of those, I stole one!). You can use a nut milk bag or any thin cloth (even hosiery stockings will do). Pour the almond mixture into the strainer. Twist the cloth and squeeze the liquid to juice as much almond milk as possible.
  5. Your Almond Milk is ready! Personally, I like it sweet and I add a bit of honey or you can add any other sweetener.
Notes
  1. Remember to wash your almonds after soaking! The soaking water contains phytic acid, which inhibits the body's ability to absorb nutrients.
  2. Do you have leftover pulp? We support food recycling! Place the leftover pulp on a baking pan and bake it in a low oven until completely dry which took 3 hours. Use the blender to make a fine powder and use it as almond flour. Store in the refrigerator.
  3. The more you soak the almonds, the creamier the milk. If you want to soak for longer, place the almonds in a jar, cover with water, close the lid and place the jar in the fridge.
beta
calories
885
fat
72g
protein
29g
carbs
47g
more
A Jar of Margarita http://www.ajarofmargarita.com/
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