Make your own almond milk

table-933575_1920Don’t know which milk to buy at the store? We are faced with so many different types of milk, percentages, and brands. How can we be sure of what we are getting? Is it pasteurized? Is it organic? Are there additives? What type of milk is best for you and your family?

I am a big fan of almond milk, and I’m especially glad that it’s so easy to make at home!  – I can’t do that with raw cow’s milk since I don’t have a cow… not yet 😉 – Almond milk also has extra benefits that you may not be getting from other types of milk.

First, almond milk is dairy-free so it is great for those with a dairy allergy, sensitivity, or who simply don’t like the taste of regular cow’s milk. It also acts as a great substitute for cow’s milk because you are getting as much protein and calcium and far fewer preservatives and additives.

Some other benefits include:

  • The almond milk helps with weight management. One cup of almond milk contains 60 calories, compared to milk that contains 146 calories in whole milk, 122 calories for 2%, 102 calories for 1%, and 86 calories for skim milk. I’m not a calorie counter (more on that in another post), but if you are a calorie counter, this will give you some insight.
  • Due to the lack of saturated fat, sodium, and no cholesterol with an increased value of healthy fats, almond milk is a heart healthy option.
  • Supports healthy bones with its calcium and vitamin D content.
  • Contains 50% of your daily value of vitamin E to help keep your skin glowing and healthy.
  • Has little effect on your blood sugar because almond milk is low in carbs.
  • Helps with digestion through fiber content.
  • Lactose-free.
  • It doesn’t require refrigeration so you can take it literally everywhere since it is still great at room temperature. (But it does spoil over time.)
  • It is so easy to make at home.

Here is a super easy recipe to help you make your own almond milk.

Makes 4 cups

Need:

  • 1 cup raw almonds, soaked for 8 hours
  • 4 cups water
  • Liquid sweetener to taste (optional)

Remove soaked almonds from the water and place in a blender. Add the 4 cups of fresh water and blend for 2 minutes or until the almonds are ground down.

Pour the almond milk into a nut milk bag over a large bowl. Squeeze the bag to allow the milk to run through and leave the pulp inside the bag. [If you don’t have a nut bag, you can use a cheesecloth and strainer.]

Sweeten your milk if you desire, place it in a container and refrigerate. The milk should be good for 2-3 days before spoiling.

And because I totally believe in wasting as little as possible, you can also use that leftover almond meal (pulp in the bag) for more cooking adventures. Happy kitchen playtime! Enjoy that almond milk – and whatever else you decide to make with that rich almond meal.

Note: If you want your almond milk creamier, you can change the almond to water ratio. Use 1 cup almond and 2-3 cups water (instead of 4). You can also add 2-3 dates for sweetness and texture.

Want to work with me? If you want more ideas and support, there are upcoming events and coaching programs designed to educate and support clients to live healthier, happier, and deeply nourished lives.