Make-Your-Own Almond Milk

TAGS: make your own, almond milk, recipes, hannah johnson, Strong(her)

Make-Your-Own Almond Milk

I'm a fan of almond milk. It's very nutritious and has a TON less calories than milk, so I love to make it every once in awhile and curb those cravings.

Don't get me wrong, I'm a HUGE cow-milk drinker. Moo. I just love anything low-cal that I can eat a lot of without feeling guilty.

I usually make a big batch of Almond Milk when I'm going to be using almonds in a recipe. That way I get a double-whammy of usefulness with hardly any extra work.

To Make

After drying the crushed almond pulp, I bake it until it's a crumb-like, toasted texture. It makes fantastic bread crumbs and casserole toppings. I also throw them in with protein and bake crunchy breakfast bars.

So, here is the much-anticipated Almond Milk Recipe, which is so simple you're going to wish you had thought of it. Don't feel bad; I'm kicking myself for ever buying it from the store.

I don't make this unless I have an advanced plan to use every part of the almond. Almond milk, to me, is just an amazingly delicious byproduct of my main recipe, which is usually some sort of casserole, green bean almondine, or energy bar that calls for crushed toasted almonds. I use almonds in a ton of my recipes because you just can't beat the nutty, crunchy texture, not to mention the fiber, protein and nutrients!

Later today, I will be making Metal Minx Energy Bars with my residual almond pulp from this almond milk recipe, so I'll be sure to post that as well in my log.

INGREDIENTS:

  • 1 cup raw almonds
  • 4 cups water (you can use filtered or whatever; I use tap water)
  • Pinch of sea salt
  • 2 tbsp vanilla extract
  • 3 tbsp raw honey OR (I use) 2-4 Tbs to taste Splenda.

 *I don't see the point in adding calories to something if you don't have to. Less calories = Hannah can drink more without blowing the button off her pants. Win-Win. Some people say the honey has a different flavor and makes the milk taste better. If you have an opinion, please write me.

PREPARATION:

  1. Soak the nuts in water for 12 hours. You should rinse and drain the nuts at least once to clean them and rinse off any sediment or excess skins.
  2. Combine the nuts with the water in a blender. Break all the nuts down. Let the mixture sit several times until it settles, then pulse again.
  3. Strain the mixture through a mesh nut bag (found at any local health food store). Add sea salt, raw honey/Splenda, and vanilla extract and mix thoroughly.
  4. The milk should keep for about five days, but it never lasts that long. At least not at my house...

Enjoy!

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