04 Mar Almond Milk: A Recipe Worth Trying!
Whilst cow’s milk comes with a host of health problems, which include allergies, intolerances as well as inflammations that can lead to chronic diseases, almond milk has only benefits!
Here are some to name a few:
- Almond milk contains no lactose.
- It is rich with essential nutrients: 50% of daily intake of vitamin E (good for skin), iron and riboflavin (good for muscles), calcium (30%) and vitamin D (25% of the recommended daily amount).
- It has a low sugar content; a glass of almond milk contains only 60 calories against 146 of whole milk, 122 of semi-skimmed milk and 86 of skimmed milk. If you are looking to lose weight, you should definitely consider almond milk as a substitute!
- Almond milk has a delicious and light taste!
The only problem is that almond milk is generally priced much higher than cow’s milk, and is often marketed with thickeners and additives such as carrageenan to remain shelf stable and keep a consistent texture. Those intolerant to cow’s milk generally end up buying commercial almond milk, so we thought why not try and make an organic, homemade almond milk instead – a great alternative to save money and avoid additives!
Recipe for 1 Litre of Home-made Organic Almond Milk
- Place 250 grams of unpeeled whole bio almonds into a bowl. Cover them with 5 cm of water and leave them to soak overnight at room temperature.
- Drain the almonds, rinsing them thoroughly, and toss them into a blender in order to reduce them to powder (your almonds at this point should be visibly swollen with water). Add 250 ml water (room temperature) and let them run in blender for 2 minutes. At this point, they should have the consistency of a thick paste.
- Transfer the mixture in a bowl and add half a litre of boiling water. Let them steep for 10 minutes. Ladle by ladle, transfer the mixture of almonds onto a fine metal mesh sieve over a large bowl. Press the ground almonds with the back of a spoon to extract as much liquid as possible.
- Add a spoon of honey or maple syrup, vanilla, a pinch of salt, cinnamon and nutmeg into the almond milk and begin to whisk the mixture. You can of course add any other spices you prefer.
- Store the milk in a closed container for a few days. And don’t forget to shake before serving!
Besides a delicious almond milk, this recipe offers an additional bonus! You can recover the rest of almonds left over in your mesh sieve and use them as a flour substitute in recipes for cookies, or as a way to thicken your soup. Be sure to store the mixture in the refrigerator for 4 days or freeze for later.
Note! Some almond milk recipes might state that is necessary to remove the skin of each almond kernel for a better appearance, however this step is time consuming and unnecessary – as when you rinse your almonds well, little skin will remain in the final product.