Today we have the option to buy almond milk at almost every supermarket. Which is really good news as it means society is changing and we are being more aware of what we eat and our health in general.
But I want to emphasize that if you check the ingredients of the milk, the first two ingredients you see are almonds and water but after these two ingredients you have a list of 13 ingredients more that I personally think think are not necessary to have in your milk. That is why today I want to teach you how to make almond milk at home.
Now there are two ways you can make almond milk.
The first is more traditional and a little bit more slow.
The first thing you should do is soak one cup of almonds in water overnight.
The next day the water is going to be a little bit brown all you have to do is rinse almonds and now you have clean almonds. By soaking the almonds on water you activate the enzymes in the seed, which means that the almonds are much easier to digest and the vitamins and minerals are absorbed more easily.
After rinsing the almonds place them in your blender, it can be any type of blender. I really like the Ninja since it has the same power as the Vitamix but is cheaper.
After adding the almonds add four cups of water. You can add more or less depending on the consistency you like. If you like a creamier consistency, similar to cow's milk use four cups, if you like a lighter consistency use six cups of water.
Then add a pinch of salt, a tablespoon of vanilla extract and four dates. If you are going to use the milk for other dishes that are not sweet or cereals is better not used the vanilla.
Also if you do not like dates you can use other sweeteners like agave syrup, coconut sugar, etc. I personally recommend dates as they have perfect balance between fiber and sugar.
Blend everything from 1 to 3 minutes. The key to know when it is ready is when you can only see tiny bits of the skin and the dates.
The last part of the process is a little bit more messy. Transfer the milk from the blender to your nutbag. This will serve as a filter retain all the pulp of almonds and let the liquid pass. Squeeze your nutbag so you get all the milk out of the almonds.
Once you taste this milk you will not want to go back to the commercial one.
The second method is much simpler and takes less time.
You will use the same ingredients but instead of almonds use two tablespoons of almond butter. Blend everything together for 30 seconds and you have your milk!
The difference between both methods is that if you do the second method you will notice some foam at the top of your milk, but I guarantee you that both taste really good.
You can keep your milk covered in the for four to seven days. Just remember to shake the bottle before serving to stir the liquid.