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Sunday, May 5, 2013

Homemade Almond Milk / Almond Milk Creamer (Dairy-, Gluten-, Soy -Free, Low-Carb, Raw, Vegan)

As you know, I’ve been making my own nut milks, but for some reason it hadn’t occurred to me to make my own almond milk. I have had the almond milk in the cartons and even though I don’t dislike it, it doesn’t blow me away either. So, almond milk wasn’t really on my to do list.
Since another Azure Standard delivery is coming in a few day’s time, I was in “use up the last little bits here and there and make room” mode and found some almonds in the freezer.  So, just because I was in the mood for a change, I thought I would make some almond milk!
Oh my goodness!! Homemade Almond Milk is N.O.T.H.I.N.G like the stuff in the cartons! It’s not even in the same flavor category!
The homemade stuff is rich and creamy (not slightly watery like the bought stuff) with a full round flavor, slightly sweet and very satisfying!
And with the addition of just a couple of healthy ingredients you have a delicious non-dairy creamer that won’t separate or curdle in hot or iced drinks!
And it’s so easy to make! If you have never tried homemade Almond Milk, you are so in for a treat!
Basically I went about it much like I did with my cashew milk.

Homemade Almond Milk

Soak 1 cup of whole almonds (I use organic) in water for 4 hrs. or as long as over night. Drain the almonds and rinse.
Place almonds in a blender with about 4 cups of filtered water. If you have a Vitamix, just fill it to the “max” line of the 32 oz. container with water. Blend on high until it’s all well incorporated. It takes less than a minute in the Vitamix, but will probably take longer in a regular blender.
Place a Nut-Milk Bag in a large bowl and pour your almond milk through the nut milk bag. Then squeeze, squeeze, squeeze until there’s no more milk coming out.
Discard the pulp (unless you want to reuse it, but I haven't found anything that yields a tasty result so far) and decant the Almond Milk into a jar or bottle.
Personally, I like to add a pinch of  Himalayan Sea Salt , 2 tsp of Maple Syrup and 1/2 tsp of Butter Vanilla Bakery Emulsion (or extract) to mine to round out the flavor some more, but that is optional. Shake it up and refrigerate!
Give it a quick shake before use. It doesn’t separate, but the milk can settle a little. A quick shake takes care of that though!
1.) Any kind of sweetener of preference can be used in this.
2.) We are soaking the almonds to remove the enzyme inhibitors from the nuts, so please DO discard the soaking water, as we don’t want them in the milk.
3.) For an even (naturally) sweeter Almond Milk, peel the skins off the almonds (or use blanched almonds) to make the milk.
4.) I have read that the 1 gallon paint strainer bags at Home Depot work just as well as nut milk bags and are much more inexpensive. They don’t last as long, but apparently they do the job. I haven’t tried them myself however.
5.) Four or more layers of fine cheese cloth also works for straining and squeezing the Almond Milk.

Almond Milk Creamer

Make almond milk as above, then after squeezing the milk, return the milk  to the blender and add
2 tbsp. Maple Syrup (or sweetener of choice)
pinch of  Himalayan Sea Salt
2 tsp of Vanilla (or any other kind of flavor you like your creamer to have) extract
Blend to incorporate fully.
You can use this straight away, especially the foamy head it makes in the blender for a Cappuccino or Café au lait, or refrigerate for later use.
Shake before use.
1.) This creamer doesn’t seem to separate or curdle like almond milk does in hot or iced drinks. At least not for several hours! However, if preparing an iced late, I would recommend adding the creamer last, so the coconut oil doesn’t harden around the ice cubes.
2.) You can just make a little at a time too by using about 1/2 cup of homemade almond milk, 1/4 tsp Coconut Oil, 1/8 tsp flavor extract of choice and sweetener to taste.
3.) Use up to 2.5 tbsp. of Coconut Oil  for a richer, creamier result. Personally, I like it best at 1.5 tbsp., but experiment and find your own happy place!
4.) Use 2 dates in place of sweetener and blend until it is thoroughly incorporated.

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  1. I make my own almond milk too. I take the leftover almond pulp, spread it out as much as possible on a cookie sheet and dry it in a 200 degree oven until all the moisture is gone. Then I grind the nuggets in my magic bullet and make my own almond flour. A lot finer than anything I've been able to find. I make my own version of Red Lobster's "Cheddar Bay Biscuits" with my almond flour. Delish!

  2. I have just recently found out that I shouldn’t be eating any dairy so this has been quite a challenge for me since I love milk and cheese. But, because of people like you I’m finding lots of alternatives.


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