I have been drinking almond milk for years now, mostly in my morning granola. Recently I read an article about a stabilizer that’s added to most commercial nut milks called carrageenan. A seaweed derivative, some animal studies have suggested a link between carrageenan and GI inflammation. While it’s currently deemed safe by the FDA, it got me thinking about what I put in my body on a daily basis and what control I have over ingesting unknown additives.
So today I took the plunge and made my very own nut milk! Encouraged by online tutorials and recipes, I assembled a very short list of ingredients: organic sprouted raw almonds and water. Last night I soaked the almonds in a glass bowl (1 cup almonds, 2 cups water and 1/2 tsp sea salt). I read to soak them 12 to 18 hours (preferably overnight) to help with digestibility and make them easier to blend.
This morning I drained and rinsed the almonds, then returned them to the bowl and added 4 cups of filtered water. I used my Cuisinart immersion blender to make frothy, creamy milk. (For me, an immersion blender is so much easier to use – and clean – than a regular blender.)
Next I set a colander over a larger bowl and strained the milk through cheesecloth. I squeezed out every last luscious drop. After the fact, I realized I should’ve used my mixing bowl with the spout instead; I transferred it here (from pink to white bowl) to make it easier to pour the milk into a 32 ounce mason jar. The white bowl would have been a better choice for blending, too (as it has a wider, flatter bottom than the glass one).
Though I had no trouble using the cheesecloth, I have ordered a reusable nut milk bag online to make the process even easier. When it arrives, I’ll make another batch and report back. Update: The bag is definitely an improvement over cheesecloth; no need for colander (which I was only using as a second safety net); no mess, easy to clean. I’m sold! 🙂
This unsweetened, fresh almond milk tastes divine. I love it plain, but it’s also yummy with a few select additions: cinnamon, vanilla extract and maple syrup. I had these on hand; next time I may try actual vanilla bean and a couple of Meedjool dates.
Newbie success! Love when that happens. This is probably one of the easiest things I’ve ever made. Fresh nut milk can be stored in the fridge for up to a week – I’m sure I’ll have no problem using it up!
Here’s a review of helpful tools for making your own nut milk:
Hope I’ve encouraged you to give it a try. Go nuts!