Having run out of my go to nut milk almond milk recently, it was time to make a fresh batch. It is so easy to make, nutritious, low in fat and making it yourself ensures that you know exactly what you are getting at the end. The milk contains no additives, refined sugar, soy or gluten which eliminates the likelihood of any stomach upsets. This recipe yielded around 700 ml of creamy almond milk and this could be kept refrigerated and consumed within three days. The remaining almond pulp from this processed can also be dried and turned into almond flour to be used in making some delicious baked goods, I will probably elaborate more on this in a future post.
1 cup of raw organic almonds
500 to 700 ml filtered water
1/2 tsp Celtic sea salt
1/4 tsp freshly ground cinnamon
1/4 tsp freshly ground nutmeg
Low GI natural sweetener of choice (This is completely optional, I chose not to use a sweetener but, coconut nectar, maple syrup, date syrup to name but a few can be used)
The first step is actually the longest step which is activating the almonds by soaking them in water for up to 12 hours, add the Celtic salt. I tend to do this step overnight and make the milk the next day. Activating the almonds helps to make the nutrients more readily available and breaks down the phytic acid present.
Once the almonds are activated, drain the water and rinse a few times
Place the almonds into a food processor and add 500 to 700 ml of filtered water (depending on how much you need)
Add in the cinnamon and nutmeg and mix in the food processor for 5 to 10 minutes or until you have a creamy consistency.
Place a muslin cloth or nut milk bag if you have one over a container and strain the mixture squeezing out as much moisture as you can. Set aside the resulting pulp.
You should now have a lovely creamy milk that can be bottled and enjoyed with cereal, granola or even in your favourite smoothie.