Many people are moving away from dairy milk and are using more nut milks in their daily diet, but have you ever read the labels of store bought almond milk? As carrageenan (a naturally derived seaweed linked to brain issues and tumors) is being phased out of the main ingredients, the options aren't as dim, but there are still added sugars and preservatives included that just aren't necessary. And let's talk about the taste for a second...I have a hard time drinking store bought almond milk because the taste is too sugary and dull (meaning, I couldn't decipher any almond taste). Homemade almond milk is very rich, with its own sweetness and you can tell that it's fresh. This recipe takes about ten minutes to make and will yield about 2 1/2 cups of milk. I will often double or triple this recipe.
Ingredients and Materials:
- a nut bag or thin kitchen towel
- high speed blender
- large measuring bowl with pour spout
- storage container meant for liquids (preferably glass)
- 1 cup almonds
- 3 cups water
- Start by soaking the almonds in water overnight or for a few hours (this first step is optional, but your body will be better able to absorb the nutrients from the almonds if they are soaked).
- Place the almonds and three cups of water into your high speed blender and blend on high for about two minutes.
- Pour the mixture through the nut bag into the large measuring bowl with pour spout, working the liquid through the almond pulp until the pulp is almost completely dry.
- Toss the almond pulp and pour the almond milk into your glass container.
- Keep the almond milk in your refrigerator. It will stay fresh for 3-4 days, probably longer.
Let me know how your almond milk turns out! I can guarantee that once you realize how simple it is to make your own and how much better tasting it is, you'll want to avoid the store bought stuff, too. Have fun!
While you're at it, give this video a peek because if you love almond milk, I have a hunch you're going to love what's inside the Ultimate Healthy Living Bundle as well ;)