Almond Milk, Theme and Variations

Chocolate Almond Milk, Blue Heron Kitchen

Almond Milk

Blue Heron Kitchen

Making your own almond milk may be your new almond joy. You'll be milking your own nut bag all cozy in your own kitchen. Just put on your best flannel shirt, plait a couple of braids and roll up your sleeves. Getting dressed will take more time than it will to make the milk.

This recipe uses the Vitamix, but if you have an excellent blender, you’re in business. From what I’ve read, you can use a food processor, but your milk will have a slightly more grainy texture. You’re going to need a nut bag (don’t laugh) or a fine mesh bag (nylon or very fine cheesecloth will work, but a nut bag will be easier.) I have this one; and just ordered this one.

Not only is milking your own almonds economical, it’s quick. Once you’ve soaked them, you’ll have milk in a few minutes. Here's what's so fantastic about all of this: you're in control. No more miscellaneous “flavorings” because if you desire flavorings, you'll add them. You’re the boss.

The Basic Almond Milk recipe calls for 4 cups of water. Reduce water by ½ and the result is a creamier, more condensed milk. I'd try something in the middle, say 3 cups of water. If you’re making a variation that adds coconut oil, this will alter viscosity. The chocolate version is richer, but isn’t chocolate milk meant to be rich and creamy?!

I prefer mine chilled, but if you can’t wait, have it direct from the nut’s udders, at room temperature. Or, pour it over some ice. Make a cocktail (a white Russian!), or use it as a base in the Vitamix for your smoothie. Save the almond meal that’s left in the bag and add it to your smoothie for texture, fiber and some more nutrition. 

Or, spread it on some parchment on a baking sheet and toast it at 300º F. until it’s dried and toasty. 

Chocolate Almond Milk "Crumbs"

Blend it into baked stuff, like crumb toppings or into cereal. Mix it into yogurt, pudding or on top of your baked apple.

Here’s a basic recipe and four delicious variations. After your first or second batch, you’ll find your milk-maid confidence growing and you’ll begin creating your own signature flavors.

Trucs: exchange almond for vanilla extract (but use less, because it’s stronger.) Try different sweeteners, like maple syrup or Lyle’s Golden syrup (treacle). Or keep it sugar-free and add coconut oil and extracts.

Kept in the fridge in a sealed container, the milk has a shelf life of about 4 days.

Shake it rigorous before you pour!

peace, love and chant this three times: "almond control",

jane

Basic Almond Milk

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

4 cups filtered water

Procedure:

Combine all ingredients in a blender (Vitamix) and beginning on “1”, raise slowly to “7” and blend until smooth and creamy, about 1 minute.

Strain the milk through a nut-milk bag or very fine cheese cloth, squeezing it repeatedly, waiting a few seconds between squeezes to extract all the milk.

Store in the refrigerator for 3-4 days. Shake well before pouring.

Coconut Vanilla Almond Milk

Blue Heron Kitchen

Sweet and coco-nutty. Agave may be reduced or omitted.

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

4 cups filtered water

1 Tbsp. extra virgin coconut oil

1 Tbsp. pure vanilla extract

1-2 Tbsp. light Agave syrup

Procedure: As “Basic Almond Milk”

Coconut-Coconut Almond Milk

Blue Heron Kitchen

For coconut lovers, this one’s tropical and deeply coconut. Agave may be reduced or omitted.

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

2 cups unsweetened coconut water

2 cups filtered water

1 Tbsp. extra virgin coconut oil

1 Tbsp. pure vanilla extract

2 Tbsp. dark Agave syrup

Procedure: As “Basic Almond Milk”

Coffee “Latte” Almond Milk

Blue Heron Kitchen

A must for latte/coffee lovers. Try this in your coffee or over ice or with some vodka for a dairy-free White Russian!

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

2 cups filtered water

2 tsp. coffee extract (I use Baldwin’s)

2 tsp. pure vanilla extract

1 tsp. instant espresso powder

1 Tbsp. raw Agave syrup (the dark one)

Procedure: As “Basic Almond Milk”

Chocolate Almond Milk

Blue Heron Kitchen

Chocolate milk that’s dairy-free and worry-free.

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

2 cups filtered water

1 Tbsp. pure vanilla extract

¼ c. chocolate syrup (recipe coming soon!)

Procedure: As “Basic Almond Milk”

I love blue doors. Here's the latest find. xo