RECIPE| Homemade Almond Mylk

Homemade Almond Mylk

 

So I am going to start this post by addressing why “almond mylk” is written as “mylk” and no it is not a spelling error. The word originated from the middle ages and was used to describe non-dairy milk. Yes, that means you can make mylk from a variety of nuts; high in protein and flavor. Some common varieties include; almond and cashew mylk however macadamia, walnuts or hazelnuts are becoming popular as well.

Recently I was put on a restrictive diet eliminating cows milk. So  I did what most people do, bought some almond mylk at the grocery store. I was shocked to see it chalked with sugar, added thickeners and some other ingredient I still have no idea what they are. Most likely preservatives since products sit on grocery shelves and in our pantries before we consume them. Then I remember my mother in law saying that nut mylks were pretty easy to make. So I did some research.

Conclusion: Nut mylks are as easy as the 3 “S”- Soak, Strain and Sip.

Things to have on hand that will make this process easier: 

Nut milk bag: you can use cheesecloth, I tried it was a disaster especially when I was making the mylk myself and I only have 2 hands. It was honestly well worth the $10.00, trust me.

Vitamix: Or another equivalent high powered blender. I suppose if you don’t have a super blender you could just soak the almonds longer so they are softer and not so hard on your machine.  On a side note; I have noticed sine buying my Vitamix a year ago I am totally 100% in love with it. I use it for soups, sauces, food processing, smoothies etc. Also my friend has a Blendtec and I have to say I have been pleasantly surprised by that blender as well. I really like their twist jar, does anyone know if you can use with a Vitamix. That would be amazing!!!

Another important thing to note is the soaking time for the nut you are using:

 

 

Simple Almond Mylk 

Ingredients:

• 1 cup raw organic almonds, soaked
• 3 1/2 cups filtered water
• 2 to 4 pitted organic Medjool dates, to taste*
• 1 whole vanilla bean, chopped or 1/2 teaspoon vanilla extract*

Directions:

1. Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
2. Place drained almonds into a blender along with the filtered water, pitted dates, and chopped vanilla bean.
3. Blend on the highest speed for 1 minute.
4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient!
5. Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking as the mixture separates when sitting.

Tips:

• * If your dates or vanilla bean are dry/stiff, soak in very hot water for 30 minutes before using. Drain well. You can use another sweetener of your choice like maple syrup instead of the pitted dates.