Almond milk is a better alternative to cows milk. Not only is it lower in calories, it is hormone free, sugar free, dairy free (obviously) and lactose free. It is purely made from almonds. I use almond milk in coffee, tea, scrambled eggs, cooking, hot chocolates and often just on its own. If i buy almond milk i’ll always buy unsweetened and find the cleanest ingredients, although this isn’t always possible. The best thing about making your own is you know it is free of any preservatives, additives, artificial sweeteners, thickeners, gums and sugars. I use whole raw almonds for this simple recipe.
Ingredients (makes 1L)
- 1 cup whole, raw almonds
- ~6 cups Filtered water
- Pinch of sea salt
To make sweet almond milk; either soak 2 dates for ~30 minutes and add them in prior to blending the almonds, add 2 tbl spoons of maple syrup or 1 tbl spoon of honey. Add more or less for extra sweetening.
- Soak almonds for approximately 10-12 hours in 2 cups of filtered water.
- Drain the almonds and rinse. Transfer almonds and a pinch of sea salt to a blender with the remaining 4 cups of filtered water and blend on high for 2 minutes.
- Using a nut milk bag or a thin cloth towel strain the liquid into a bowl, squeezing the milk from the bulk of the pulp. Discard the pulp or use for other purposes such as cooking.
- Transfer all the liquid to a air tight jar and keep cool in the fridge. Consume within 4 days.