It took me a little while to come around to almond milk. Being used to cow’s milk I found almond too watery and a little weird. But cow’s milk can leave me feeling a bit heavy in the belly.
Lately I’ve been playing around with almond a bit. While I don’t think I’ll ever enjoy it in a latte (I tried), I really like it in a smoothie. I’ve also just started using it in my oats instead of cow’s milk and I feel better for it.
Making almond milk from scratch takes a few steps. And a few pieces of equipment. You first need to soak the nuts overnight in water. Then you need a blender, nut bag or cheesecloth, a strainer and a bowl. I lay cheesecloth in a strainer and have it sitting over a bowl.
You can make it with water, or add coconut water as well as filtered water which is what I do. And if you like a little spice then adding a touch of cinnamon is nice also.
Just note that when you refrigerate the almond milk it can separate a little. This is normal. Just take a big spoon and stir it around before using it.
Homemade almond milk
Makes about 4 cups
1 cup (150g) raw almonds
2 cups (500ml) pure coconut water
2 cups (500ml) filtered water
Place almonds in a bowl and cover with water. Allow to sit overnight. Strain, discard water and give almonds a rinse under fresh water.
Place almonds in a blender, add the coconut water and blend for 2 minutes. Prepare your strainer by placing it over a large deep bowl. Lay cheesecloth over the strainer. Pour mixture into the cheesecloth. Carefully gather up the ends of the cheesecloth and using both hands, squeeze until most of the liquid has drained into the bowl, leaving the pulp behind. Refrigerate or freeze the almond pulp in a ziplock bag for later use.
Give the blender a rinse out and pour the almond milk back into it, along with the filtered water. Blend again to combine. Pour into a jug and refrigerate.
Drink as is, or add in some spices
Use it in a fruit smoothie
Substitute cow’s milk with almond in pancakes
Toast the almond pulp and use it in muesli or sprinkled over desserts