I think I have a bit of a lover affair with this particular nut, it seems to be a staple throughout my day. From the moment I wake up the creamy goodness of the milk is the first thing that reach for and the last thing to send me to sleep at night. With so many great benefits and such versatility it really lives up to its title as a superfood.
Lots of people I meet tell me their nightmare stories of making almond milk. I know its one of those things where it seems so simple but its easy to end up in a hot mess with a gritty liquid that is less than appealing. I also went through many rounds before perfecting the technique that worked best for me. So here are some simple tips to get you on the right track to the creamy treat your body so deserves!
Start with a great nut! Buying from a reputable source is key and if you are buying from a bulk department ensure there is plenty of turn over. I usually get mine from Wholefoods where I know the bins are emptied almost as quickly as they are filled so there is little chance of starting with a rancid nut.
You will want your nuts to be sprouted before you make the milk, you can buy them already sprouted if you can find them or you can sprout them easily yourself. Simply put the desired amount of organic nuts into a glass bowl and cover approximately 1″ above with purified/filtered water. Allow the nuts to sit for a minimum of 12 hours until you see the signature sprouting signs of little white dots. Drain and spread out onto paper towels to dry of a little of the water.
If you like a little sweetness you can add Medjool Dates, I usually use 1 date per 1.5 cups of almonds but you can increase or decrease to suit your taste, try it out until you get the best combination for you.
Medjool Dates: For athletes, dates are one of the best sweeteners because they contain minerals and an9oxidants (they have the highest polyphenol content of all dried fruits) and they offer calcium & magnesium in an almost perfect 1:1 ratio (15mg:14mg), plus 160mg potassium! 
Strain your milk using a nut or vegetable bag over a glass jug for easy pouring, I use the green vegetable bags from Wholefoods they work perfectly and save that great mass of nut pulp which has so many possibilities.
The biggest tip of all, DONT THROW AWAY THE PULP!!!!!! follow this blog to receive some great recipes that use the pulp as the key ingredient. They will delight both you and your children, its a fabulous way to get this goodness right into your little ones day making their food better and more delicious without even knowing it!
As nuts can go rancid very quickly, store unused nuts in sealed containers in the refrigerator, they will remain fresh allot longer than keeping them in the cupboard.
How to make your own homemade almond milk
You can customize your milk by adding sweetness and vanilla.
Serves: 5 cups
- 1 cup sprouted raw almonds
- 5 cups filtered water
- 1-2 dates, pitted
- 1 tsp vanilla extract or one vanilla bean, scraped (optional)
- pinch sea salt (optional)
- Add your sprouted almonds, 1/2 cup water, dates, (salt and vanilla if using) to a high speed blender (I use a Vitamix) and pulse to break up the nuts and dates. Add 2 more cups of water and blend till creamy and then depending on the thickness you prefer of your milk keep adding a little more of the water until you are happy. I tend to run a full smoothie cycle at this point to fully blend the mixture.
- Strain using a nut milk bag and squeeze pulsing the bag to gain as much of the milk out of the pulp as possible. You have worked so hard to get this liquid so don’t miss a drop!
- Use immediately for the best taste or save in mason jars in the refrigerator for up to 2 days.
Now drink up that goodness and enjoy with little eccentricity from
Here is a sneak peek into my next feature, Almond breakfast muffins made without any flours just the almond pulp from your freshly squeezed milk. Follow to be the first to try it!
A Note from Feature Contributor Sarah J.Cuff of Eat2Run
Almonds contain monounsaturated Fatty acids
Monounsaturated Fatty acids possess their anti-inflammatory properties via the antioxidants they contain, such as vitamin E and various polyphenols (which offset the inflammatory free radicals we encounter on a daily basis). Monounsaturated fatty acids that will benefit your health include:
Almonds & almond butter (and virgin almond oil): Almonds follow closely behind sunflower seeds in being a fantastic source of vitamin E, with one serving (1oz) providing nearly 40% RDI.
Olives (and extra-virgin olive oil): Rich in the potent an9oxidant vitamin E, olives are known to be heart healthy.
Avocados (and virgin avocado oil): Avocados are well known for their B-vitamin content, specifically B-6 (23%DV) which helps to balance stress hormones, B-5 (41%DV) to help manage the stress of training, B2 (15%DV) and folate (30%DV). They are also a great source of the an9oxidant vitamin E, immune-boosting vitamin C and healing vitamin A.
Brazil nuts: Brazil nuts are single handedly the best source of the strong an9oxidant mineral selenium. You need only 1-2 Brazil nuts daily to ensure you’ve consumed your en9re 100% RDI for the day. No other food comes anywhere even close for selenium.