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easy to make almond milk

Easy-To-Make Almond Milk

easy to make almond milkAlmond milk is something I’ve been wanting to try for a while but like anything else I investigate, timing is always key and I need to be in the ‘mood’ to experiment.

  When I found out just how easy it was to make and the taste didn’t put me off, I wondered why it took me so long.  I am not lactose-intolerant so there wasn’t an urgent need to do anything sooner.  The recipes out there are all pretty much the same and some have sweeteners or flavorings added such as honey, vanilla, medjool dates, cinnamon or maple syrup.  Flavored milk (yuck) isn’t something that has ever appealed to me other than chocolate milk which I haven’t had in years. The almond meal that is left behind once the liquid is squeezed out, can be used in any recipe calling for it and it can also be frozen for future use.  Making your own almond milk gives you control over the quality as some commercial versions have as little as 2% almonds.  While there are definite nutritional benefits, research indicates the protein, calcium and vitamin D usually found in cow’s milk is lower or non-existent in almond milk.

Makes about 2 cups

1 cup of almonds
2 cups water
fine mesh sieve, cheesecloth or nut bag

almond CollageSoak almonds at room temperature in a bowl with plenty of water to cover and soak overnight or up to 2 days. Drain and rinse.  Soaking allows the almonds to expand and become soft. Pop the almonds into a blender and add 2 cups of water. Process 3 to 5 minutes.

almond milk

Place a fine mesh sieve over a bowl and strain the milk to remove the almond meal. If you don’t have this, use cheesecloth or a nut bag and squeeze into the bowl. Pour milk into a container with a lid and store in the fridge for up to 4 days.

almondmilk.jpgThe Culinary Chase’s Note:
I quite liked the taste of the almond milk as it was rich-tasting…I let the almonds soak for 2 days. Would I make it again? That’s a tough question as the shelf life is short but it did taste great mixed in with my overnight oatmeal.  Enjoy!

The post Easy-To-Make Almond Milk appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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