Lightly-Spiced Almond Milk
March 16, 2012 § 3 Comments
About a month ago, I came across this video by Sarah Britton, blogger of one of my top three favs: My New Roots. Since then, I’ve watched this little flic nine more times. I’ve graduated from a noodle strainer to a cheesecloth to a fine mesh “nut milk” bag. I’ve drunk a few gallons of nut milks.
Why go to the trouble? Certainly, there are plenty of health benefits: Nuts are spankin’ healthy. Also, in most packaged almond, rice, oat, hemp and some soy milks there are added ingredients like carrageenan, a thickener (seaweed derivative) that can be rough on sensitive tummies and may have longer-lasting detriments.
These are good reasons to buy a few cups of raw nuts and dust off the blender. But I like making nut milk for two other reasons (the purported health benefits being a mere kick in the pants). First, making this drink makes me feel delightfully resourceful. Second, you can make oodles of variations. I spice each batch differently, depending on my mood. For instance, if I want a sweet nut milk, I’ll add medjool dates (soaked in water for a half hour to soften) or a tablespoon of honey to the blender. If I want a plain milk, I won’t add any spices; it’s still creamy, the flavor is more subtle. Below, I’ve put my favorite combo of late. I use the leftover nut “pulp” to make cookies like these. I nibble on one or two for an afternoon snack with a cold glass of almond milk.
Ingredients:
1 cup raw almonds
8 medjool dates, pitted
water
1/4 teaspoon cinnamon, optional
1/2 teaspoon vanilla, optional
Equipment:
fine mesh bag
blender
air-tight jars for storage
Method:
1. Pour raw almonds into a large glass bowl and cover with water. Soak for a minimum of 8 hours, up to a day. A half hour before blending, add dates to soften. Drain almonds and dates and place in a blender with 4 cups of water and spices, if using. Blend.
2. Place a fine mesh bag or cheesecloth in a pitcher. Drain and squeeze the almond pulp. Reserve pulp for a fun recipe. Pour almond milk in an airtight container and store in the fridge for up to 5 days.
Diet Notes: SCD-safe, vegan, gluten-free
Regina Rae 
you’ve inspired me! how long should i let the dates soak before adding them to the blender?
If you have a really strong blender (like a vitamix) you can forgo that step. I usually soak them in a bit of water (less than an hour) just to soften them before popping them in the blender.
With so many more people developing allergies and sensitivities to dairy products, finding tasty and cheap alternatives to milk can be a challenge. One tasty alternative that can be used in cooking and everyday use is almond milk. But honestly, almond milk can get pricey. Instead try making your own almond milk for a quick and easy project that is fun to do with the kids..
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