I’m probably one of the last people to make and try almond milk and it’s been something that I have wanted to try for awhile now. Before I even tried I knew it would be something that I loved and I was right, I do. If you’re not a big cow milk drinker this is a great substitute and it’s simple to make. It’s a very light drink with a slight nutty flavor. As I was drinking it I thought how amazing it would be with coffee. Most coffees have a natural nutty flavor, so these two are meant to mixed together. You never know what type of froth you will get with a new kind of milk, but I tried it anyway and while it was not as frothy as cow or camel milk, it was good enough for me.
You do not have to stop with just plain almond milk. There is a plethora of flavors you can make such as vanilla, cinnamon or even turmeric. I cannot wait to try baking with it to see how it holds up, you never know until you try, right? After you’ve made your almond milk you will have all the crushed almonds left. Do not throw these goodies away, though since you can use them in baking or as a topping in your oatmeal or cereal.
1 cup lightly roasted almonds
3.5 cups Spring water (for blender) plus 3 cups regular water for soaking
Small pinch of fine grain sea salt, to enhance the flavor
1. In a large bowl, add almonds and water. Allow to soak for at least 8 hours, drain.
2. In a blender, add almonds, salt and Spring water. Blend on high for a few minutes. Carefully pour into a French press (you may have to do batches) then slowly press the plunger down which will separate the nuts and milk. Pour the milk into a glass jar, cover and refrigerate.
Yields: 3 cups
Almond Milk Cappuccino
1/2 cup espresso
1/4 cup Almond milk, warmed and frothed
2 teaspoons sugar
1. In a cup, add hot espresso and sugar, mix. Carefully add almond milk.
Yields: 1 serving