I used to think of almond milk as something sweet and satisfying for a cleanse, but not something I would make everyday. It wasn’t until I had kids and a husband who doesn’t like cow’s milk that I started making my old almond milk recipe again. Every week. In large batches.
Like anything you’re dedicated to or passionate about, you have to make time to make almond milk. Many of my friends and foodies complain about boxed almond milks — overly processed, bad taste, mysterious ingredients — but they also say the homemade stuff takes too much time. I get it. It can be a chore, but, like any chore, just a few minutes of planning to integrate it into your Sunday routine and you’ll be on your way to a week of delicious drinking.
I’m not here to preach about dairy, but managing your intake and finding healthful alternatives may find you and your family feeling refreshed in a whole new way. With the recipe below, you’re just three steps away from a fresh, lightly sweet alternative to cow’s milk, free of that chalky feel that gives almond milk a bad rap.
ALMOND MILK RECIPE – makes 8 cups; use organic ingredients when possible
- 1 1/4 cups almonds (soaked and rinsed)
- 6 1/2 cups purified water
- 1/4 cup liquid sweetener like agave, maple syrup (substitute with stevia or 6 dates)
- 1/4 tsp cardamom powder
- 1/4 tsp ceylon cinnamon
- 1/2 tsp vanilla (I use the bean but you can use the liquid extract)
- pinch of sea salt (optional)
- Blend all ingredients in a high speed blender for 30-40 seconds.
- Pour milk through a large fine mesh strainer. This will quickly and efficiently remove all pulp.
- Store in airtight and easy-to-grab containers (like old juice bottles) and keep refrigerated. Refrigerated milk can last for up to 5 days.
~ Juli Novotny of Pure Mamas
Comments welcome! Let us know if you have any unique twists on dairy alternatives.