I tried something I've never tried before the other day. That's always exciting, isn't it? Trying something for the first time? When was the last time you tried something for the first time?
This born and bred Wisconsinite made her very first batch of almond milk. Why? Because I wanted to see how difficult it was. And, I personally like the way almond makes my daily shake taste. Cow's milk typically makes it too frothy. Almond milk makes it smooth and creamy. Plus, when it comes to calories, almond milk saves you about 50 per serving. Cow's milk is still king when it comes to grams of protein per serving, however. Another reason I wanted to attempt making my own is because of the questionable ingredients in a lot of brands of almond milk - carrageenan to be one of them. You can read more about that here if you'd like. I know some of you are thinking that there are very questionable ingredients in cow's milk too, or even question the whole pasteurization and homogenization process. I agree somewhat, but making my own cow's milk is not an option for me right now. Making my own almond milk is something I can try.
So I gave it a try.
And you know what I found? It's really quite easy.
Take 1 cup of raw almonds and soak them overnight (do you know how much more easily digestible soaked nuts and beans are for you?!).
Pour 3.5 cups of filtered water over rinsed almonds.
Blend - I used my immersion blender and it worked great.
Add any fixings. I added pure vanilla extract, 1/2 tsp. Some people add cinnamon. Some add sugar. Some add dried fruit like craisins or dates. Some add all of it.
Strain with cheesecloth or a fine sieve.
The milk tastes good in a glass but best in a smoothie or shake.
I made some scrambled eggs with it too. It reminded me of my Grandma Lorrie because she always put vanilla in her eggs.
BONUS! You are left with fantastic, moist almond pulp that can be used for many great recipes one of which is my no bake protein-packed power balls. You could also add to oatmeal and hummus. What else could you make with this? You tell me. Really. Leave some ideas in the comments about what I can do with the almond pulp.
*I received this recipe from a friend who referenced this blog, however, I did NOT refer to it when making mine. I just followed her email directions.