I started making my homemade almond milk in 2015 in my last Viennese apartment. I was a big almond fan at that time – actually I still am – and thought I’d give up or reduce cow milk for awhile. Just to see how I’d feel. I was never attracted by those ready made almond milks you can find in store, mostly because I didn’t manage to find any that was sugar-free. Why would I even drink milk with sugar?
Making almond milk at home is easier than you’d think. All you need is almonds, water, and a blender. I’ll get to the recipe in a minute. It’s definitely worth having in your fridge, especially if you have lactose-intolerance or if you’re a heavy milk drinker but you want to lose some weight. Almond milk is 50% lower in calories that cow milk and, since it’s not of animal provenience, has no cholesterol. Only big pluses so far. Yet there’s still a downside I think people don’t consider that often. Even if it might seem strange, considering almonds are protein in disguise, almond milk is naturally low in protein. That’s because most of the almonds get strained out of the final liquid, which is mostly water.
I’d say that while you’re getting your protein from somewhere else during the day, almond milk is a great choice for low-calorie tasty milk. I drink it with my home made granola, in my morning smoothies, to make chia puddings, or sometimes in deserts. I really enjoy the taste, especially when I spice it up with some cinnamon.
1 cup raw almonds
filtered | still water
freshly squeezed lemon | lime juice
1-2 tsp maple syrup (if you like it sweeter)
1 tsp vanilla extract (if you like it flavored)
Place almonds in a medium-sized bowl filled with water (generously, they absorb quite a lot!) and leave overnight. Add the lemon juice now if you’d like.
The next day, drain off the eater and rinse almonds thoroughly. Place in a blender and pour 3 cups of water on top.
Blend for several minutes (2-3) at highest speed until smooth. Use a nut milk bag (I got mine here), a cloth or a tea towel if want to strain it.
After you’re done with the straining, add the sea salt, maple syrup or honey (if using), and the cinnamon. Keep almond milk in a jar or lid bottle. Keep it refrigerated and at best consume it within 2-3 days.
Let me know how do you feel about almond milk 🙂
Photo credits: corinan