The other day I experimented by making homemade almond milk. I looked through a few of my clean eating & raw food cookbooks and browsed online before settling on this recipe from Tasty Kitchen, mostly because it included photographs with step by step instructions. The recipe calls for the addition of vanilla and honey, but I opted to omit those ingredients as I prefer using plain, unsweetened almond milk.
The process was simple enough. Soak the almonds, add them to food processor with water and blend, strain through cheesecloth (I used mesh jelly bags from my canning supplies). Overall I found the experience messy and not really worth the time and effort. Homemade is less expensive than store bought (1 cup of almonds yields approximately 1 litre of almond milk), but the ease and convenience of store bought just cannot be beat.
If you do give homemade a try, be sure to keep the resulting almond meal. Many people throw the byproduct of homemade nut milk production away but almond meal is very nutritious and useful in its own way. You can add it to baking, toss on salads, serve over yogurt, mix in with oatmeal or use it any number of different ways.
With an abundance of homemade almond milk on hand (another downfall - it only lasts a few days), this morning I mixed up a concoction using fresh local strawberries. It was quite refreshing and perfect for my post run pick-me-up.
Strawberry Chocolate Almond Milk (serves 2)
- 2 cups almond milk
- 1 tbsp unsweetened cocoa powder
- 1 cup fresh, whole strawberries, stems removed
- 1/2 tbsp agave syrup (optional)
1. Add everything to a blender and blend on high until mixed.
2. Pour into glasses and serve immediately