Homemade almond milk contains only 2 essential ingredients: organic almonds and filtered water.
After making it for yourself and realising how easy it is, how fresh and delicious it tastes and how much money you save, there really is no turning back! Making your own almond milk also allows versatility of adding favourite sweeteners and flavours, such as dates, vanilla, cinnamon or cacao, and it is very economical.
HOMEMADE ALMOND MILK
Approx. 3 cups (6-8 serves)
1 cup organic almonds (soaked overnight in filtered water)
3 cups filtered water
2 medjool dates (optional)
Pinch of cinnamon (optional)
Pinch of salt (optional)
Pinch of vanilla (optional)
High speed blender
Nut milk bag (alternatively you can use a fine strainer)
- Soak almonds overnight (or for at least 4 hours) in filtered water. Then drain and rinse.
- Place the almonds, filtered water and any optional ingredients in a high power blender.
- Blend on high speed for 2-3 minutes. Strain the milk using a nut milk bag (can be purchased at most health food stores) to strain the ‘pulp’.
- That’s it! The milk can be stored in the fridge for 4-5 days
Why make almond milk yourself?
Making fresh almond milk is an example of creating a food close to the source with minimal processing and therefore retaining maximum number of natural nutrients derived from the almonds themselves. Commercial brands, even organic, are highly processed and stored in aseptic cartons, depleting nutrients which are then replaced by adding synthetic vitamins (which may even be harmful). Some also contain sugar, sweeteners, oils, preservatives and/or gums.
Homemade almond milk is plentiful with vitamins, including antioxidant vitamin E; minerals, including calcium; essential fatty acids and protein. Soaking almonds, as required for making almond milk, increases the digestibility and bioavailability of these nutrients.