My Sister’s Almond Milk

I visited my sister this spring, and she taught me how to make almond milk. This is one of those recipes that has quickly become part of my regular rotation. I like it mixed with coconut water. It’s a perfect post-workout snack since it has protein and electrolytes, and it’s not loaded with fat or calories.

If you’re already a nut milk drinker, you’ll love it! The homemade version is so much tastier and helps you avoid the gums, thickeners, and stabilizers of packaged varieties.

My sister uses her Nutribullet to grind the nuts. A Vitamix is another great option. My blender is not up to the task, so I use my juicer. Either way, almond milk is kinda messy to make, but worth the clean up!

almondsIngredients

3-4 cups raw almonds
lots of water
salt
turmeric
9-10 cardamom pods
3 cinnamon sticks
maple syrup or honey
3 Mason jars

Directions

Soak the almonds in a Mason jar overnight, or for at least 10 hours. Drain the water, rinse the almonds, and fill the jar with fresh water.

If you’re using a juicer, run the almonds and water through the juicer using the same setting you would use for carrots. Transfer the almond meal to another container, then add enough water to saturate the meal, plus a little extra. Run this mixture through the juicer again. The result will be foamy rich almond milk on one side, and fluffy, dry almond meal in the juicing refuse bin. (A friend of mine roasts her meal and add it to her homemade granola! Use it for baking too.)

If you’re using a powerful blender instead of the juicer, be sure to blend on high speed until you’ve gotten a nice smooth consistency. You’ll want to add more water as you go. Run the milk through a nut bag or cheese cloth to separate out any bits and skin that remain. You can also use a metal sieve and the back of a spoon to move the liquid through the mesh.

almond milkDivide the milk into Mason jars. Spice each jar with a small pinch of salt, a small dash of turmeric, one cinnamon stick, 3-4 cardamom pods, and 1-2 tablespoons of maple syrup or your favorite natural sweetener. Allow the mixture to chill. It keeps for about 4 days. Make a smaller batch if you won’t plow through it as fast as we do.

Ideas for Enjoying Homemade Almond Milk

  • Use it in your coffee instead of a creamer. Trying to ween herself off of half-and-half is what prompted my sister to come up with this recipe. It worked!
  • Combine one part almond milk with 2 parts coconut water, over ice. So refreshing!
  • Warm it up and add more spices for a great nightcap.
  • Great nutrition boosting ingredient for any smoothie
  • Try is anywhere you would normally use milk, on cereal and in baking

Nutritional Information

It’s hard to be precise here because the milk can be different concentrations. Batches from this recipe are similar to 2% milk. If you want a thicker consistency, run it through the juicer only once, or if you’re using the blender, add less water.

An 8 ounce glass of UNSWEETENED almond milk has about 1 g of fiber, 30-40 calories, and 2.5-3 grams of fat. Almond milk is a great source of protein, calcium, iron, vitamin E, selenium and magnesium, and heart-healthy monounsaturated and polyunsaturated fats.

For more on what my sister is up to (she’s a talented writer and teacher), check out her website.

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