I made the jump to soy-milk when I was a senior in high school. At that point in my life I had just started paying attention to my food intake and had read how much healthier the soy version was than regular old milk (which I never really liked to be honest.) It wasn’t long, however, until shit hit the fan with soy. Soy products as a whole transformed from a low calorie-dairy free substitute into a processed hormone-disrupting mess. Enter Almond milk. An even lower calorie-dairy free substitute that, to me, tastes the best of all! (I also really enjoy coconut milk.)
Recently, I started researching almond milk and found an article about the possible addition of a harmful toxin. I don’t have to follow many rules when I eat, but I do try to make sure that most of what I ingest in a day is unprocessed. Purchasing almond milk is one processed product I can’t really avoid…or can I?
It turns out almond milk is not hard to make at home! I mean it takes some planning because it’s important to soak the almonds at least overnight, but in terms of labor it’s a sinch! Not to say I’ll never buy the boxed version again, but for now I’m in love!
Easy Almond Milk
1 cup almonds
2 cups water (plus more for soaking)
2 tsp vanilla
1 tsp cinnamon
optional sweeteners (agave, honey, stevia)
Place almonds in a bowl and cover with at least an inch of water. Let sit uncovered overnight or up to two days-the longer the almonds sit the creamier the milk.
Once almonds have soaked drain and rinse them, they should feel a bit squishy when pinched. Place almonds in a blender and cover with 2 cups of water. Pulse the blender a couple of times to break up the almonds, then blend for about five minutes.
Place a cheese cloth over a strainer over a bowl and pour the bended almonds over the cloth. close the cloth with your hands and squeeze the milk through to strain.
You will be left with a bowl of milk and almond pulp in the cheese cloth. Don’t throw the meal away! You can use the almond pulp for all kinds of things like oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers, or you can even dehydrate it and then blend it up to make almond meal.
Add vanilla, cinnamon, and sweeteners to taste. Pour into a jar and enjoy! The milk should last for about two-three days but it goes fast!