Almond Milk MustachePosted: November 10, 2010
Okay, so it’s kind of tricky to make an almond milk mustache – it isn’t as thick as cow’s (or goat) milk. But I thought I’d just throw that in there for movember 🙂
But it is NOT that tricky to make your own almond milk! And if you don’t like almonds, you can pretty much make a milk out of any nut you fancy. How about hazelnuts? Or macadamias? Or cashews? Or brazils? Go nutty, Nancy!
After searching around youtube for some how-to videos, and after ordering my very own nut milk bag, I felt confident enough to tackle it myself. Unfortunately, I used a food processor instead of a blender, which created a nice river all over my countertop. So for future reference, this recipe is strictly BLENDER-ONLY! I can’t wait to own a vitamix one day….
Anyway, while we can find nut milks in most stores nowadays (even mainstream grocery stores!), if you’re looking to save a little cash, or want to make the freshest, healthiest stuff possible – simply try making your own. There are tons of “recipes” out there – can we even really call them recipes? It is literally just nuts and water (although there is room for added extras, like dates, honey, vanilla…)
To make this almond milk, you’ll first need to soak one cup of almonds in water overnight. This will make the nuts much easier to blend when you’re ready. And by the way, soaking nuts isn’t just great for making nut milk; it is also a way to make nuts easier to digest for everyday snacking. Sometimes, dry raw nuts aren’t exactly the smoothest to eat, so soaking them for an hour or longer in water (then draining of course!) will help you out on the digestion front. Same goes for seeds.
This recipe makes about 2 cups (maybe slightly less) of milk – the photo above shows you the total amount I made the other day. I used half of that for my breakfast this morning, with a chopped apple, ground flaxseed, and some of my homemade muesli!
Makes 2 cups; keeps in the fridge 3-4 days
- 1 cup almonds (or any nuts or seeds), soaked overnight, drained and rinsed until water runs clear
- 3 cups filtered water
- optional: 3 dates or 2 tbsp raw honey or 1 tsp vanilla powder
- Blitz all ingredients in a blender, starting at low speed and gradually increasing to high.
- Drape a nut milk bag (or could use cheese cloth) over a wide-mouthed bowl or jug and pour the milk in. Squeeze the milk out of the bag carefully – the leftover pulp can be used to make raw bread or when dried and pulsed even more (in a food processor this time) can be made into almond flour.
Voila! No need for dairy 🙂