Let me preface this post with a quick sentiment: my family loves cow’s milk. My kids drink it daily, my husband loves gulping glasses of it (in addition to just the typical milk-with-coffee usage), and I myself love the creamy goodness of this delectable drink in my coffee. So I am not trying to convince you that cow’s milk is evil and you should never touch it again. (On the contrary, raw (unpasteurized) grass-fed milk is a superfood in it’s own right.) But the fact is that, pasteurized dairy just isn’t good for you; it promotes inflammation and mucus production in the body, it has been linked to a plethora of diseases and autoimmune conditions. So in an effort to keep the balance of health in my family, we also consume fresh (read: not processed or pasteurized) almond milk and whole coconut milk– just to cut our dependence on regular milk.
While one is able to purchase 100% pure coconut milk (in BPA-free cans), finding pure almond milk is impossible. Take a look at the ingredients list on the back of the almond milk you buy, even the organic brands. I guarantee that there are preservatives, thickening agents (check out this article about carrageenan) and a few i-don’t-know-what-the-hell-
So in an effort to keep toxins out of my family’s bodies (not pump more into them), I make my own almond milk. And you know what? It’s pretty damn easy. You know what else? It tastes wayyyy better than anything you find on a grocery store shelf. You can flavor it perfectly to your own taste buds, make it as thick and creamy or lite and runny as you like, and it’s even cheaper than store bought almond milk. So without further adieu, my recipe for homemade almond milk:
Easy Homemade Almond Milk
Yields: about 32 oz. milk
1 cup raw almonds
3 cups water (x2)
1 tsp. vanilla extract
Let the almonds soak overnight in about 3 cups of water. The next day, strain and rinse them well. Put the almonds and a fresh 3 cups of water in a blender with the dates and vanilla. Blend on high for about 1-2 minutes (more or less time, depending on your blender) basically until everything is smooth and creamy. Then strain over a bowl with a nut milk bag like this one (you can do this with cheese cloth but the nut milk bag makes it SO EASY), and pour into a 32 oz. mason jar for storage in the fridge where it will keep for a few days. THAT’S IT. Voilà!