I used to be a soy milk connoisseur. And sometimes I still do drink it. Lord knows, I’ll always miss my Korean Vegemil B. But in the interest of keeping things as natural as possible lately, I’ve switched to almond milk. Homemade, at that.
Upon adding this homemade almond milk to my diet, it inevitably elicited comments from family and friends like ‘How do you milk an almond?’ and ‘But almonds don’t have nipples!’ Hardy har har.
But even if you, too, are wondering why to bother milking your own almonds when you could just buy a box of the stuff at the store (hey, it’s the new buzz in health food so it’s everywhere, right?), I assure you it’s beyond easy. And think about this. A common brand I found recently had 10 ingredients in it. And that was unsweetened. Please. Why do you need 10 ingredients in almond milk?
My version? One ingredient. Three, tops, if you’re feeling…nutty. Ha! And water. That’s it.
1 cup almonds, soaked overnight in filtered water, then drained
1-2 whole pitted dates (optional)
Pinch sea salt (optional, to bring out the sweetness in the dates)
4 cups filtered water
*Blend the almonds with 1 cup of water and dates or salt, if you choose. Once it’s blended well, add the remaining 3 cups of water. Doing it this way will prevent the almond milk from making a big swirly mess in your blender. Place a mesh bag or other straining device in your pitcher and strain the almonds. Oh, just watch the video!
Be sure to keep that leftover almond pulp in the freezer to use in all your future baking needs. There are loads of healthy ingredients in the pulp and it’s a waste to throw it away. I’ll come up with a recipe for that next to help you with ideas, too.