Homemade almond milk is my new favourite thing! The difference between the homemade milk and the storebought stuff is just incredible; the creamy texture and pronounced sweetness can be attributed mainly to its freshness and the fact that it doesn’t need to be pasteurized to extend its shelf life, as with storebought.
Almond milk is so easy to make, I may just stick with homemade and forego storebought all together! It doesn’t last very long in the fridge, however, so make sure to make only what you need at the time in order to preserve freshness.
The nice thing about homemade almond milk is that you can adjust the flavouring any way you like. I chose to sweeten my almond milk with dates, and balance the sweetness with himalayan salt and cinnamon. If you want your milk to come out a bit creamier, simply add less water. If you prefer it thinner, add more water. When you make it yourself, it’s entirely up to you how your almond milk comes out!
Once you’ve made your milk, it can be used in any recipe requiring cow’s milk or nut milk. It’s so versatile, and full of all the nutritional benefits that almond milk is known for. Almonds are incredibly rich in calcium, iron, magnesium, phosphorus and potassium. Almond milk also contains vitamins C, B6, and E, as well as riboflavin, niacin and folate, making it a much healthier alternative to cow’s milk.
The almonds in this recipe can be interchanged with any other type of nut. Hazelnuts, brazil nuts, and pistachios all bring their unique flavours and nutritional profiles into the mix, and would work equally well in this recipe. Give homemade a try, and see the difference for yourself! Until next time, eat well to live well.
Homemade Almond Milk
- 300 g Almonds
- 1 L Water
- 2 Dates
- Pinch of Himalayan pink salt
- 1/2 tsp Cinnamon powder
- Soak the almonds in water overnight 2. Blend Almonds with water, add dates, Himalayan pink salt and cinnamon powder 3. Pour the mixture onto muslin cloth and squeeze the pulp inside the muslin until no more liquid comes out 4. Keep the milk in a glass bottle or jar in the fridge for no more than five days.