Monday, January 30, 2012

Creamy and Delicious Almond Milk

Almond milk is a wonderful alternative for those who are lactose intolerant or just looking for a delicious dairy/soy alternative.  Years ago I started consuming other milks such as soy, rice, almond and hemp.  Almond has always been my favorite and settles the best.  However, I had no idea how amazing homemade would taste until a friend made it for me last summer.  Since then, unless extremely pressed for time, this creamy goodness is a staple in my kitchen.  Trust me, once you try it you will never want to go back!

Though convenient, packaged milks are highly processed lacking the flavor and nutrients whole foods provide.  Minimal fresh ingredients in almond milk are a good source of protein, easily assimilated fat, calcium, potassium, and magnesium.  On a GP diet it can be difficult to take in nutrients without turning to processed supplemental drinks such as Ensure, which not only contain soy but high amounts of sugar and artificial ingredients.  Orgain has been a fantastic alternative for liquid nutrition but if you are lactose intolerant like I am, it is not an option.  Almond milk does not compare to the nutrients these other drinks provide, but its a start and can be a base to add a good protein powder too.
  • I start my morning off with either a small amount of coffee (I'm talking 1/4 cup!) or tea such as Rooibos and add fresh almond milk.  Rooibos is caffeine free with a earthy vanilla flavor and is not only filled with antioxidants but has antispasmodic properties.
  • It is great used in smoothies combined with protein powder and 1/2 banana.  If you are lucky enough to own a Vitamix then try adding blueberries or a date!  Try this Banana Coconut Cardamom smoothie.  
  • In the evening add some fresh ground nutmeg to a small glass of warmed milk for a good nights sleep.
  • Also can be used in baked goods, soups (without vanilla added) and hot cereal.  
Soaked overnight

1. Take 1/2 - 1 cup almonds and soak in plenty of water in a glass jar overnight or for 8 hrs.  It is OK to keep on counter but if soaking additional time place in fridge and change water every 8 hrs.  Benefits of soaking almonds here.

2.  Drain water and peel/rub skins off.  This is easier than it sounds!  At room temperature the skins rub right off.  Note: This step is not necessary but will give the milk a much cleaner flavor.

3.  Place almonds in blender/magic bullet, double the amount of water and blend until well processed.  

4.  Pour through a mesh nut bag and let strain into jar or bowl.  Squeeze bag until all liquid is extracted.
Note: I ordered mine here, perfect and low price.

5.  Add 1/2 tsp vanilla and a dash of salt.  If you prefer sweetened a small amount of maple syrup works.  

6.  Cover with tight lid and refrigerate up to 2 days.  



  1. I am going to have to give this a try! Thanks for the informative post!

  2. Glad you liked it, let us know how it goes!