Recipe: Homemade Almond Milk
Though I don’t have anything against cow’s milk, I don’t really enjoy drinking it. The only time I’ll have milk is on cereal (and that happens about twice a year). I’m not opposed to it; I eat cheese and yogurt, I just don’t like drinking milk. And I know I’m not alone.
However, I do enjoy other beverages – particularly almond milk. Almond milk is one of those things that never occurred to me that I could make on my own. When someone first suggested it to me, I felt like a fool for not thinking of it sooner. It requires no cooking and has very little clean up. Plus, you can experiment with other nuts or seeds.
- 1 cup raw almonds
- 6 cups water
- 2 dates, pitted (or make berry-almond milk, banana-almond milk, or mango-almond milk by adding ½ cup of fresh fruit)
- Pinch of salt
Homemade Almond Milk
Makes 6 cups
Soak the almonds, salt, and water overnight. Drain and combine almonds, 4 cups of new water into a blender. Puree for 1-2 minutes, or until the almonds are a pulp. Use a cheesecloth to strain the milk and set the solids aside. Pour the milk back in the blender and puree with the fruit; strain again to remove the pulp. Remember reserve the solids from the almonds to make cookies, pancakes, or flour!
*If you don’t want to reserve the solids, you can puree everything together and only strain it once.
NUTRITION INFORMATION (per cup):
148 calories ∣ 99 calories from fat ∣ 12 g fat ∣ 1 g saturated fat ∣ 8 g carbs ∣ 0 g fiber ∣ 5 g protein ∣ Good source of vitamin E ∣Manganese
*If you want it thicker, use less water but remember that the calorie content per cup will increase!