This rich almond milk is a good substitute for cow’s milk. You can drizzle some into your cup of Cinnamon Rooibos Tea, use with Chai Rooibos Concentrate, or even make hot chocolate with it! It’s also good drunk straight with some cookies or Zucchini Millet Muffins.
I was very sad when I realized that I was sensitive to dairy. I had grown up with a high dairy diet and have always loved the creamy flavor of milk, the tang of yogurt, the bite of cheese, and the richness of sour cream. While almond milk is not a straight substitute for cow’s milk nutritionally, I’ve enjoyed it since I left dairy behind.
I have no been mostly dairy free for almost 4 years. Dairy free can still be very delicious. ( I’ve especially liked concentrating on cuisine from countries that don’t rely on dairy, like Japanese foods.)
And I’ve found that there are many creamy or tangy things that aren’t dairy free. I especially like creamy coconut milk. But sometimes I don’t have coconut milk around. It’s expensive to buy BPA free canned coconut milk, it takes a bit of time to make your own fresh coconut milk, and the delicious coconut milk powder from Wilderness Family Naturals has traces of dairy in it. I have been making coconut milk from coconut flakes lately with pretty good success, though it’s certainly not as rich as the canned version (recipe to come). But another good option is the following recipe for almond milk. I find homemade to taste significantly better than store bought. You can also control how rich you want the milk to be, which is nice. You can make it sweeter with added sweeteners and vanilla, or you can keep it plain.
Regardless, this is an easy way to make nondairy milk. I am planning on making some hot chocolate with mine today. Yum!
Rich and Creamy Homemade Almond Milk
- 2 cups of almonds
Water to cover
4 cups of water
1 teaspoon vanilla extract, optional
Sweetener of choice, optional
1) Place almonds in a bowl and cover with warm water. Add a few dashes of salt, optional. (Soaking nuts and seeds in salted water is a traditional practice). Soak at room temperature for about 8 hours. Drain the almonds and rinse well.
2) Place the almonds with 4 cups of water in a blender. If you have a smaller sized blender like me, you may need to do this in two batches. Blend for about 1 minutes, or until the almonds are crushed well. Strain using a nut milk bag or cheesecloth, squeeze well to remove all of the milk.
3) Add sweetener of choice (such as stevia, honey, or maple syrup) to taste (optional) and vanilla (optional). Keep refrigerated and shake before using.
You can cut the almonds in half for less rich almond milk (cheaper too).
You can also make a variety of baked goods from the nut grounds leftover. Look at Elana’s nut crackers for an example.
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