Are you ready to embark on a delicious and healthy journey of making your own almond milk at home? Get ready to be blown away by the simplicity and tastiness of this homemade alternative to dairy milk. Almond milk is not only dairy-free but also packed with nutrients, making it an excellent choice for those with lactose intolerance or anyone looking to add some variety to their diet. And the best part? You don’t need any fancy ingredients to make it!
I can guarantee that it will be far superior in both taste and quality compared to store-bought varieties. Enjoy it chilled on its own, use it in your morning coffee or smoothies, or even incorporate it into your favorite recipes. The possibilities are endless, and your taste buds will always thank you for this delectable treat. So indulge in the goodness of homemade almond milk and savor every sip!
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SIS - Simple is Smart Tip for Almond Milk
Buy raw almonds in bulk. Vacuum pack them into half pound or one pound bags depending on how many you use. The vacuum packed almonds will last up to a year stored at room temperature provided they don’t loose their vacuum. If you freeze the package they will keep up to three years.
Neuro Nutrition Nugget - Almonds
Almonds are not just a tasty snack, but they also provide incredible brain nutrition. Packed with essential nutrients, almonds can boost brain health and function. They are a rich source of vitamin E, which acts as a powerful antioxidant and helps protect the brain from oxidative stress. Almonds are high in magnesium and important mineral in reducing the stress reaction and helping us relax and sleep better. Additionally, almonds contain healthy fats, such as omega-3 fatty acids, which are vital for brain development and function. These fats help improve memory and cognitive abilities. So, if you want to give your brain a nutritious boost, make almonds a part of your daily diet. Your brain will thank you!
What do you need to make almond milk
The two key ingredients for making almond milk at home are the almonds and a powerful blender to blend up the almonds. I use a Blendtec blender to blend the almonds with the water. Optional ingredients are a sweetner and flavoring. Use honey, simple syrup, maple syrup, dates, agave, or monk fruit for sweetener. I use almond extract or vanilla for flavoring.
Step by Step Instructions for Almond Milk.
First, you’ll need to soak the almonds overnight in water. This step is crucial as it helps to soften the almonds and makes them easier to blend. After draining and rinsing the soaked almonds, add them to a blender along with fresh water. The ratio of almonds to water can be adjusted according to your desired thickness of the milk.
Next, blend the almonds and water until you achieve a smooth and creamy consistency. This process may take a few minutes, depending on the power of your blender. Once blended, strain the mixture through a nut milk bag or a fine mesh strainer to separate the almond pulp from the milk. Squeeze out as much liquid as possible, leaving behind only the pulp.
Now comes the fun part – flavoring your almond milk! You can add a touch of sweetness by including dates, honey, or maple syrup. For a hint of vanilla, add a teaspoon of vanilla extract. If you prefer a chocolatey twist, throw in some cocoa powder or cacao nibs. The possibilities are endless!
Once you have added your desired flavors, give the almond milk a good stir or shake to ensure everything is well combined. Store it in an airtight container in the refrigerator for up to five days. Remember to give it a gentle shake before each use as separation may occur.
Now that you know how simple and customizable it is to make almond milk at home, why not give it a try? Not only will you have a delicious dairy-free milk alternative, but you’ll also feel accomplished knowing that you made it yourself. So grab some almonds and get blending – your homemade almond milk awaits!
How to Make Almond Milk At Home
Equipment
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Instructions
- Soak the almonds overnight. In the morning, drain the water and place the almonds in a blender.
- Add 5 cups of filtered water.
- Add the maple syrup and vanilla. Add an optional pinch of salt.
- Blend on high until the milk is creamy and smooth. 1-2 minutes.
- Strain the milk in a nut milk bag or through a thin dishtowel. Squeeze the bag to remove all of the milk. What is left is the almond meal.
- You can discard the almond meal or dry it and use it in baked goods and crackers.
- Pour into bottles or jars, cover with a lid, and refrigerate for 4-5 days. It is best used on the day you make it or the next day.
