In Venice, California, there is a guy referred to as “The Mylkman”. He delivers fresh almond milk in jars to your doorstep just like the milkmen of days past, and then picks up the empties, washes them, and refills for delivery. I had the chance to taste his almond milk last week and was blown away by how delicious it was.
When I returned home to Michigan, I researched the nutritionals and was even more amazed. Almond milk has only 7 grams of sugar and 8 grams of carbohydrates per serving. It has about 2.5 grams healthy fat, B-vitamins, calcium, vitamin D, vitamin E, and lots of potassium. It is far superior to rice milk nutritionally and as a dairy substitute, and in my opinion tastes much better. It is similar in nourishment to soy milk but without the controversy (and often GMO’s) that soy brings.
But how easy is it to make?
VERY! As I found out. See my recipe below and give it a try yourself!
Fresh Homemade Almond Milk:
2 cups organic raw almonds
3-4 cups filtered water or substitute Coconut water or milk
¼ tsp vanilla (experiment with amount)
Pinch of sea salt (optional)
Soak the almonds in water overnight in the refrigerator. Rinse, drain, and pour into blender. Add 3-4 cups water or some combination of water and coconut milk/water to your taste. I like mine very rich so I add less water. Add vanilla and sea salt to your liking. If you want sweet milk add a date or two or some honey, I personally think the almonds are sweet enough. The key is in the straining. I used an unworn nylon stocking that worked great but you can also use cheesecloth, or a nut bag. Strain into a large bowl and pour into a glass jar and refrigerate. It is so decadent! My kids think it tastes like vanilla ice-cream. Enjoy!