Oh, I know I’ve been MIA, friends – but I have been busy.
Busy making almond milk, that is. Yes, I have converted from the storebought processed mess into creamy, homemade deliciousness. Now, I’m not the only one on this bandwagon. It was on my “to-do” list for months – but I finally took the plunge with the help of a Zitmel nut bag and well, I’m not turning back.
One of the reasons I’d avoided the whole process is time. I figured that the almond milk process would be a long on
e and for this, I just didn’t have the time. Was I wrong! It takes just a few minutes and the results are so worth it. Far more delectable than carton varieties, homemade almond milk is creamy, rich and addictive. I love making smoothies and oatmeal with it. Even more amazing – my new obsession, homemade almond milk chai lattes.
Dozens of almond milk recipes exist on the internet, but here’s what I’ve been doing:
Soak them for 4 hours or overnight. I often cover them with plain water just before I leave for class at 5:15am and then process the milk in the afternoon after picking up the kids from school.
Strain into a jar or pitcher using a nut milk bag (made of very fine mesh) or a couple layers of cheesecloth. No one says you actually have to strain your milk, but it does make a cleaner, creamier product.
Rinse out the blender jar and return the strained milk. Add a pinch of kosher salt and a tablespoon (or less) of raw, local honey. Whiz on high to incorporate.
Warning – I did try to double this recipe the first time through and ended up straining in batches and making a terrible mess. This recipe makes a perfectly manageable amount.