Almond milk
Almond milk isn't just a dairy substitute; it’s a celebration of taste and health. From its creamy embrace in breakfast bowls to the frothy delight in our evening drinks, its versatility is unrivaled. Found the almond milk magic enchanting? Share this recipe with your loved ones and subscribe to Food and Meal for more culinary adventures!
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Servings: 2 people
Calories: 3050kcal
Cost: $15
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Ingredients
- 1 cup raw almonds, preferably organic
- 2 cups water, plus more for soaking
- Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste.{ If you prefer the almond milk unsweetened do not take any)
Instructions
- Soak the almonds overnight or up to 2 days.
- Place the almonds in a bowl and cover with about an inch of water. They will absorb water.
- Let stand on the counter, covered with a cloth, overnight, orrefrigerate for up to 2 days. (The longer the better).
- Drain and rinse the almonds thoroughly under cool running water.
- At this point, the almonds should feel a little squishy.
- Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
- Blend at the highest speed for 2 minutes. Pulse the blender a fewtimes to break up the almonds, and then blend all the time for twominutes. The almonds should be broken down into a very finemeal and the water should be white and opaque.
- Strain the almonds.
- Line the strainer with either the opened nut bag or cheese cloth,and place over a measuring cup. Pour the almond mixture into thestrainer.
- Press all the almond milk from the almond meal.
- Gather the nut bag or cheese cloth around the almond meal andtwist close.
- Squeeze and press with the hands to extract as much almond milkas possible.
- Sweeten to taste as desired.
- Refrigerate almond milk.
- Store the almond milk in sealed containers in the fridge for up totwo days.
Video
Notes
You can add to the almond milk different flavors to enrich it.
Chocolate: Add 1/2 cup cocoa powder to the almond milk, add stevia, honey
or other sweetener, blend and strain again.
Berry or Cherry: Add 1/2 cup of frozen berries or cherries, add your preferred
sweetener, blend and strain again.
Vanilla: Scrape the contents of 1 vanilla bean into the almonds or add 1/4 tsp.
vanilla essence.
Spices: cinnamon, nutmeg, cardamom are tasty and potentially therapeutic.
Mexican-style chocolate: Add 1/2 tsp. cinnamon and a pinch of cayenne.
Chocolate: Add 1/2 cup cocoa powder to the almond milk, add stevia, honey
or other sweetener, blend and strain again.
Berry or Cherry: Add 1/2 cup of frozen berries or cherries, add your preferred
sweetener, blend and strain again.
Vanilla: Scrape the contents of 1 vanilla bean into the almonds or add 1/4 tsp.
vanilla essence.
Spices: cinnamon, nutmeg, cardamom are tasty and potentially therapeutic.
Mexican-style chocolate: Add 1/2 tsp. cinnamon and a pinch of cayenne.
Nutrition
Calories: 3050kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Fiber: 1g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.