What’s In Your Store Bought Nut Milk?
Have you ever read the ingredient list on the back of a commercially available carton of Almond milk (even USDA organic)? To name a few ingredients – Locust Bean Gum, Sunflower Lecithin, Gellan Gum, Carrageenan and a host of artificial vitamins and minerals. Why not make your own almond milk and nourish your body with pure goodness?
I use my Vitamix to blend the almonds. It takes barely a couple of minutes for high-speed blending to make the almond milk. The consistency of the milk depends on how powerful your blender is.
Once you’ve made the base recipe, mix things up and flavor the milk to your preference. Chocolate or strawberry milk is always popular. Turmeric milk makes an incredibly anti-inflammatory sleep tonic to drink before bed. You can make this delicious Chia Seed Pudding with this milk!
Homemade Almond Milk
How to Make THE Best Almond Milk
Some people complain that home-made almond milk tastes gritty or bitter or that the consistency is not good. There are a few things to remember while making almond milk:
- Do not plan on using roasted, salted or sugared almonds. Use only raw nuts.
- Almonds need to be soaked for a minimum of 8-12 hours so do plan ahead.
- Use enough water – not too much, and not too little – to get the right consistency. Normally, rule of thumb would be 1 portion almonds to 3 or 4 portions of filtered water.
- How long to blend, depends on your blender. I have a Vitamix and the almonds are shredded to smithereens within 2-3 minutes. I don’t blanch the almonds, and I don’t strain the milk either. Depending on what kind of a blender you use, you may have to blend longer and also use a nut bag to strain out the pulp. If you do strain, use the pulp in your baking dishes, or simply mix it into your roti dough.
- Don’t use rancid nuts. Pop a couple in your mouth before soaking them, so you know they are fresh. I store my raw almonds in the freezer (the ones I get from the farmer’s markets in California), and in the refrigerator when I buy the raw ‘pasteurized’ (*see ‘Did You Know? section below) almonds from the local grocery stores.
- If you drink it by itself, Almond Milk has really no distinct taste. I usually add raw cacao, saffron strands, over-ripe fruits (which otherwise may go into the trash), pure vanilla extract or seeds to flavor it. If you have kids, use a little bit of honey or maple syrup to sweeten it.
DIY Almond Milk
Did You Know?
Most almonds sold in super markets are actually pasteurized. Raw almonds may be hard to find, unless you live in the state of California or order online from almond farms, or select retailers.
Do you love almonds? Then do try our Date-Almond Boats or Chia Seed Pudding. I am sure you’ll LOVE the home made Fruity-Nutty Trail Mix. If you want to have a dairy free, breakfast, use this almond milk along with the All Purpose “Uber Food” Blend.
If you love easy, clean and healthy drinks to try at home, we have a few for you:
- Romaine Ginger Smoothie
- Banana Avocado Smoothie
- Refreshing Watermelon-Mint-Ginger Smoothie
- Kaanji – A Fermented Drink
- Probiotic Kombucha
- Spiced Mulled Wine
- Easy Homemade Kefir
If you soak almonds, it helps to get rid of the phytic acid and enzyme inhibitors, which can interfere with the function of your own digestive and metabolic enzymes. Phytic acid, which is found in the coatings of nuts, is an “anti-nutrient” responsible for leeching vital nutrients from your body. Phytic acid also blocks the uptake of essential minerals such as calcium, magnesium, copper, iron, and zinc. Further, when nuts are soaked, the germination process begins, allowing the enzyme inhibitors to be deactivated and increasing the nutrition of the nut significantly, as well as making them much easier to digest.
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DIY Almond Milk
Equipment
Ingredients
- 1/4 Cup Raw Almonds
- 1-2 Cups Filtered Water - Add more or less as per your preferred consistency
Instructions
- Soak almonds in filtered water and leave overnight or about 8-12 hours
- Drain the water, transfer almonds to a high speed blender like a Vitamix. I don't blanch the almonds because the blender does an excellent job, but that's an option for you.
- Add 1 cup filtered water (you can add more or less depending on how you like the consistency) and blend on high for 2-3 minutes
- The almond milk should get smooth and creamy (it will also froth beautifully!)
- If you wish, strain the frothy mixture through a cheesecloth, fine-mesh strainer or nut-milk bag and use the leftover pulp for smoothies or for baking. I leave the pulp in my milk. Pour the almond milk into a glass bottle.
- Store it in the fridge for up to 3-5 days. Use it in baking, beverages, smoothies, cereals or simply drink it plain with a sweetener.
