I love almond milk and, really, all nut milks (or “mylks” as they are called in hipster health food world). Don’t get me wrong, I’m still big on dairy, unlike many others in the healthy living community, but it works for me, so I’ve stuck with it.
Back to nut milk. There are so many different varieties, and it’s fun to try them out. Plus, they’re great options if you’re lactose intolerant. Very often, however, the store bought kinds are loaded with additives and sweeteners, which isn’t ideal. True, there are some smaller companies now coming out with simpler, healthier nut milks that taste fabulous, but the price tags can be pretty high.
Solution? Make your own! I’m not going to pretend this is an equally convenient option, but every once in a while, it’s a good way to get your nut milk.
It’s simple, easy, healthy, absolutely delicious, and you really get a bang for your buck. I generally make almond milk, but the same method would work for any other nut of your choice, be it walnut, cashew, or hazelnut.
Homemade Nut Milk
Time: 10 minutes, plus soaking nuts overnight
When to drink it: Anytime!
Perks: Delicious, nutritious, quick, cheap
Makes: 5 cups
Sh*t You Need:
1 cup raw almonds, soaked overnight
pinch of salt
4 cups water
a few pitted dates, 2 tbsp honey or 2 tbsp maple syrup, optional (for sweetness)
1. Drain the soaked almonds and peel off the skin. 2. Add the salt, water, almonds, and sweetener (if using) to a high speed blender. 3. Blend until the mixture is smooth. 4. Strain using a cheesecloth, very fine strainer or nut milk bag. Save the pulp for use in smoothies, crackers, baked goods - anything! 5. Stir in the sweetener (if using). 6. Pour the milk into a jug or pitcher and store in the refrigerator for up to 5 days.
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