By now, you know that C has a dairy allergy, so he’s relegated to drinking almond milk. This is fine, except almond milk is more expensive, and takes up more room in the fridge. Since I’m on a make-my-own kick, almond milk was the next logical thing to try. Turns out, it’s really quite easy, and the biggest time involved is soaking the nuts themselves. And we can control the ingredients, and even make flavored milks, though at some point, it just becomes a smoothie. Not that that’s a problem.
Almond Milk (roughly based on this recipe)
1 cup almonds
4 cups water
1 tsp vanilla
2 Tbsp sweetener, or to taste
Put the almonds in a bowl and cover with water; soak overnight.
The next day, put all the ingredients into a blender, then liquefy the mixture. Unless you like your almond milk grainy, strain using a fine mesh (none of ours were fine enough) or cheesecloth.
That’s it. You can of course adjust the water if you like it a little lighter, and the vanilla and sweetener for a different flavor profile. The best part is that you have almond pulp left over. I’m going to attempt to make marzipan, one of my favorite food groups ever.
S was concerned that this milk isn’t fortified with vitamins like the store-bought variety is. Any ideas, besides blending a few vitamin D capsules in with everything else?