Hello, my friends,
You often ask me how to make a good almond milk. There are lots of different recipes, but I will gladly share some core principles.
To start with, almond milk is a wonderful plant alternative to dairy. You may use it in smoothies, soups, coffee, tea, hot chocolate, baking, curries, pancakes, etc.
First of all, you need to buy some good quality raw almonds and soak them for 10-12 hours.
HERE aRE 5 REASONS WHY you should soak nuts (INFO CREDIT TO THIS POST):
Benefits Of Soaking Nuts
- Washes away dust and other contamination
- Removes tannins that inhibit digestion
- Lowers phytic acid content
- Break down and soften to digest easily
- Easy to peel away the skin
The main point to me is that after soaking almonds’ digestibility improves greatly. I know, these are hard nuts and they take quite long to soak, but it’s worth it. Simply place the nuts in a bowl and cover with warm filtered water, add some salt, too. Leave at room temperature covered wit ha towel, rinse well several times after 8-12 hours. You may find that some nuts are floating, it’s best to throw them away since they are likely to be rancid.
Optionally you can peel the skin off the almonds. But I rarely do it.
Once you have your almonds soaked, it’s time to make the milk. I prefer the proportion of nuts to water as 1:2,5, so for 1 cup of almonds I’ll use 2,5 cups of filtered water. I think that classic version is 3 cups of water, but I love my almond milk to be creamier.
I always add Himalayan pink salt (or sea salt) to my almond milk which gives the milk a more vivid taste and slightly ‘preserves’ it. In any case, the product should be consumed fresh and could be stored in a fridge for no more than 3 days.
To boost some flavors in your homemade milk, you may want to add cinnamon, vanilla, black pepper, turmeric, any spice! And even sugar if you want (not my option really).
How to use the remaining almond meal?
Well, this, perhaps, is the most vital question. I spent a lot of time thinking what to do with the pulp and eventually came to the conclusion that almond meal should be used quickly (while it is fresh) and somehow simple.
I tried to dry it and make energy bars, tried to make banana pancakes from the wet almond meal (sad, though a tasty story), even threw it away (blasphemy). Finally, I decided that the best thing to do was to use moist almond meal as an ingredient for a nutritious smoothie (for instance, with spinach, blueberries and bananas) or as an additive to granola, pancakes, waffles or porridge.
This time I decided to blend almond meal with dates and vanilla. It turned out something like a paste, which I gladly eat with chicory for my mid-morning snack and add to my smoothie-jars, like this one.