Almond milk has been around for a while now. It seems to have started out in select stores, but now it has become mainstream and you see it in grocery stores everywhere (including places like Walmart and Costco)! It is great for lactose-intolerant people and is very low in calories. Well, I admit that I always bought my almond milk in the past until I decided to make my own. Yes, it is certainly more time consuming than just going to pick up at the store, but the taste is absolutely awesome! Try making it in your very own kitchen and be creative with your add-ins (see some of my variation options below the recipe). Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
HOMEMADE ALMOND MILK
Ingredients
1 cup raw almonds
4 cups water
You Will Need
Strainer
Cheesecloth
Blender or food processor
How to Prepare
1. Place the almonds in a large bowl and fill with water just until the almonds are covered. They will expand as they absorb the water. Let sit at least overnight (the longer the almonds soak, the creamier the almond milk will be).
2. Drain the almonds from the soaking water and rinse them under running water. The almonds should feel soft.
3. Pour the almonds into blender and cover with 4 cups of water. (Note: Some optional add-ins are below. Add them here if you choose.)
4. Blend on the highest speed for at least 2 minutes, or until the almonds have formed a very fine meal and the water is white. (Note: if using a food processor, process for at least 4 minutes total, until the above desired consistency is reached).
5. Line a strainer with cheesecloth (or nut bag), and place over a bowl. Pour the almond mixture into the strainer and let the milk run through. Gather the cheesecloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should yield approximately 4 cups.
Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste. Refrigerate. Store the almond milk in sealed containers in the fridge for up to two days.
OPTIONAL ADD-INS (step 3)
• Cocoa powder
• Sweetener
• Vanilla
• Berries
• Protein powder
NUTRITION DATA*
Per 1 cup (recipe serves 4): 60 calories, 1 gram protein, 8 grams carbohydrates (1 grams fiber), 2.5 grams fat
*Note: the nutrition information will vary depending upon how much pulp you have remaining in your milk. The more you strain, the fewer calories your milk will be.
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
