Why make your own almond milk? Laura tells me it is definitely not to save money. Commercially processed almond milk can be produced much more cheaply than buying raw organic almonds. But if you’re like Laura, and you care about how food is produced, packaged, transported and marketed and you like to be in control of what you eat whenever you can, making your own almond milk just makes sense. Here are her instructions. You might want to borrow her friend Liza’s idea and try it in Silk Road’s Chocolate Panda tea.
- 1 cup whole raw organic almonds
- water to cover
- maple syrup or other sweetener to taste
1. Put the almonds in a glass bowl and cover with water. Soak overnight or up to 2 days. The longer you soak them, the creamier the milk will be.
2. Strain and rinse with cold water. The almonds should feel squishy when pinched.
3. Transfer to a blender and add 2 cups of water. Blend until smooth.
4. Strain again, this time through a nut milk bag. You can squeeze the almonds to extract the milk.
5. Add a little pure maple syrup (or other sweetener) to sweeten it to your liking.
6. Store in a glass jar and refrigerate. Shake before using, as it will separate.
The leftover strained almond meal can be stored and added to muffins or quick breads, stirred into oatmeal or toasted and added to granola.
Try Silk Road’s Chocolate Panda tea with your homemade almond milk. This is a rooibos and chamomile tea flavoured with hints of chocolate, mint and vanilla. Whoever dreamed up this combination knew the recipe for relaxation after a busy day at work.