This video is part of my “how to” cooking series. I love almond milk and use it quite often as part of my lowcarb diet. Almond milk replaces higher carbohydrate milks in most of my low carb recipes. Almond milk works well as a milk replacement because it has a mild flavor and the taste is not dominating. As you will see in the video below, after blending the raw almonds with water you will need to strain the nut milk before drinking. You can do this by using either food grade cheese cloth or a nut bag. Nut bags will be more cost effective because it can be reused, but both products work quite well for straining nut milks.
Homemade almond milk has a much richer texture and creamier taste than store bought almond milk. I can honestly say that I will never purchase store bought almond milk again. What I love about homemade almond milk is that I can control the additives that go into the final product.
Here is the recipe followed by the step by step procedure on making homemade almond milk.
3 cups of water
1 cup of raw almonds
1/2 teaspoon of cinnamon
1/2 teaspoon of cardamon powder
1/4 teaspoon of nutmeg
Soak the raw almonds in water for up to 6 hours. Drain the water and rinse twice over running water. Drain off the water and add to your high powered bender.
Next, blend all ingredients in your high power blender or your VitaMix.
Blend for 1 minute or until desired consistency is attained.
You can follow this procedure to make a variety of nut milks e.g Cashews, Chia milk, chocolate almond milk-yum!
Refrigerate for up to 3 days.
For the nut bags and containers : http://astore.amazon.com/lowcarb360-20?node=1&page=4