I’ve been attempting to cut out dairy for a while now, or at least reduce it in my diet. It seems to cause my face to break out (or at least drinking milk did, which is a bit scary if you think about the hormones that must be in there). I’ve embraced coconut milk for a lot of my cooking, and have tried to get into almond milk, but the taste from a tetra pack always seemed a little off to me. Not sure why, but I haven’t jumped completely on the almond milk wagon, even though I know it’s so good for you.
Over the last little while I’ve heard of a lot of people making their own almond milk. Sounded a bit scary to me… what if my blender wasn’t good enough? I’d probably end up with a watery chunky mess on my hand. I kept hearing that it was easy, but didn’t quite believe it.
Well, guess what. It IS easy. And tastes amazing, and so fresh. I think I’m in love! So creamy, yet light. I could go on, and on. Bottom line: go and make this yourself! You will thank me :)
I’m especially looking forward to trying this with iced coffee… but can think of many different uses for it! I’ve added honey to this recipe, but feel free to omit it. I find the honey adds just a touch of sweetness, while still keeping it light and smooth.
- 1 cup almonds
- water to soak almonds
- 3.5 cups water
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ginger
- pinch salt
- 2 Tbsp. honey (optional)
- Soak Almonds in a bowl of water to cover for 4-8 hours. Drain and discard water, rinse almonds.
- Place almonds in blender with water, vanilla, cinnamon, nutmeg, ginger, salt, and honey. Blend on high for about 1 minute, until creamy and frothy.
- Pour through a jelly bag, strainer, panty hose, or cheese cloth into a bowl. It helps to squeeze the nut mixture to get all the creamy milk out. Discard almond meal, or save for pancakes, muffins, or other recipes that require almond meal.
- Keep refrigerated for up to 5 days.