Homemade Almond (or Hazelnut) Milk
After tasting this you will never want to use boxed almond milk again. You could make it without planning ahead, but we like to soak the almonds or hazelnuts for about 8 hours prior to making the milk – it makes it that much creamier and slightly less bitter – plus it makes it more digestible.
After soaking your nuts, rinse them well with pure, cold water. Then add 1 1/2 to 2 cups of nuts to your blender (we prefer to use a Vitamix but it isn’t mandatory) plus 6 cups of pure, filtered water. Make sure the lid for your blender is on tight because the water/milk will likely want to burst out the top. Blend on high until nuts are completely pulverized. For the next step, you could use cheesecloth, but having a few nutmilk bags will make this step sooooooo much easier and more enjoyable. We bought ours at Pure Joy Planet but we also recently saw them at Whole Foods so check your local grocer.
Pour the blended mixture slowly through the nutmilk bag into desired container or into a large glass measuring cup that you can then transfer to your desire container. Make sure your hands are very clean because you will want to squeeze out all of the excess milk from the bag and you will have a decent size ball of nut pulp remaining in your bag when you are done. We usually make this in a few pours rather than trying to get it all done at once. In the photo to the right you will see the pulp in front of our container of fresh almond milk.
Enjoy in smoothies, recipes, granola, oatmeal, or sip alone. We personally feel it doesn’t need anything else but some folks like to add a bit of vanilla and honey or maple syrup for sweetness.
October 17, 2011
by Optimum WellnessComments
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