HEAVENLY FRESH HOMEMADE ALMOND MILK

FRESH HOMEMADE ALMOND MILK – HEAVENLY!

If you are buying Almond milk and loving it, you will want to make your own! It’s easy to make, and you will taste the freshness!

NUTRITIONAL FACTS

“Ounce for ounce, almonds are higher in fiber, calcium, vitamin E, riboflavin and niacin than any other tree nut,” Heap told Live Science. “Every one-ounce serving (about 23 almonds) provides 6 grams of protein and 4 grams of fiber, plus vitamin E (35 percent DV [daily value]), magnesium (20 percent DV), riboflavin (20 percent DV), calcium (8 percent DV) and potassium (6 percent DV). In addition, almonds are a low-glycemic index food.”
Like other nuts, almonds contain a fairly high amount of fat, with about 14 grams per one-ounce serving. Fortunately, about two-thirds of it is heart-healthy monounsaturated fat.

THE BENEFITS

Almonds are low in carbs, and high in protein.
High in fiber and healthy fats making almonds ideal for diabetics, and helping to manage weight loss due to making you feel full.
Good for your heart! Almonds are full of flavonoids and magnesium helping to lower blood pressure, and lower the bad cholesterol in the blood.
High in Vitamin E which is excellent for healthy hair and skin.
Calcium rich. If you are not able to tolerate dairy, almonds are a good source of calcium.

SO LET’S MAKE ALMOND MILK!

WHAT YOU WILL NEED: (affiliate disclosure)

1 cup organic raw almonds
4 to 5 Dates for sweetening (may use maple syrup or honey)
4 cups purified water
Vanilla (optional)
nut_bag
High speed blender
Glass Bottle with Stopper (what I use to store the milk)

The almonds will need to soak in water for at least 8 hrs. Take 1 cup of almonds, then cover with water. I do this just before bedtime so they will be ready to make the milk in the morning.

The almonds will soak up the water, so get a container to allow for the overflow of the almonds.

Pour the almonds in a strainer and rinse.

In a high speed blender (I have the Ninja Pro Blender, & LOVE it! )

1 cup organic raw almonds
4 cups water
optional – I use 4 or 5 Medjool Dates. Other options- Organic Maple Syrup or Organic Raw Honey

Cover & hit the high speed button!

You’ll have a mix of almond pulp and water.

Put the Nut Milk Bag in a large glass bowl (I use this one! Can’t do without this in my kitchen! 8 cup Glass Bowl) Pour the almond mix in the bag.

Now close the bag and squeeze out all the milk!

Yum! Look at all this delicious almond milk! At this point, I add in the vanilla. I put in 2 tsp of vanilla, but you can certainly adjust the amount to your liking. 🙂

So this is the almond pulp that is left in the bag. You can certainly toss it out, however, you have some really good nutritional value left over! I either freeze it or use it right away in granola cookies, or it can be used as a coating for pan seared fish. Check back often, I’ll have recipes using this pulp goodness!

Pour into a glass container and refrigerate! This recipe makes about 32 oz. I tend to make a smaller batch because I toss it out after a week. IF there is any leftover….which is never!

I use these glass containers for storing the milk:

Vintage Glass Milk Bottles

Glass Bottles w/ stopper (4)

Glass Bottles w/stopper (2)

enjoy!

This post may contains affiliate links for items that I use and stand by. Although the links have no added cost or affect on you, I wanted to provided a disclosure for your trust and comfort level, should you use any links that I have provided. Click to read:

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