Almond milk is a bit of a luxury but it is oh so heavenly. I prefer to drink it as soon as I have made it, but it is so perfectly brilliant in raw chia puddings, and that is probably where I use it the most. Almond milk is very easy to make, you either need a mixer and a muslin cloth/a nut bag, or a juice press like a motorised Oscar.
Almond milk is rich in essential fatty acids as well as minerals such as magnesium, potassium , calcium and iron. The first three minerals being electrolytes, and essential to our musculoskeletal system as well as our cardiovascular system.
- 1 cup of organic or pesticide free raw almonds
- 3 cups of filtered water or coconut water
- Start by activating 1 cup of almonds by soaking them in a bowl filled with water in the fridge and over night. I use filtered water and pesticide free almonds.
- Once the almonds have soaked properly, pour out the water they have been soaking in and give them a quick rinse. Some times this is as far as my almonds will go. I love eating them after they have been sprouted, and they remain perfectly fine for another couple of days in the fridge like this.
- Using a mixer, put the sprouted almonds in the mixer with either 3 cups of filtered water, or 3 cups of coconut water. If you want a thinner milk, use 4 cups of liquid. A friend of mine, Chantel, suggested coconut water instead of water, and it is a perfect blend of flavours. However, it renders the milk only suitable for raw recipes, so make your decision based on what you will be using the milk for. Almond milk shouldn't really be heated too heavily as its fats are not very stable.
- Blend the nuts and the liquid until it has turned milky and you feel that the nuts have been thoroughly macerated.
- Grab a large bowl and nest the nut bag or the muslin cloth over it, with the idea that you'll be able to catch the nut-meal and squeeze out the milk into the bowl.
- You may have to do this in small batches until you have used all the blended nut milk.
- If you have an Oscar, using its juice filter, simply feed all the almonds with the chosen liquid through the press, et voila, you are done. There will be some nut cream coming into the milk when you press, but it is so good it would be a shame to filter it out. The fibrous parts of the almonds will come out into the waste compartment. You can use this for granola, bircher muesli or for snack balls.
- Once you have created your almond milk, store it in an air tight glass container in the fridge for up to 3 days.