Homemade Almond Milk

by Krystle Sommers | The Snap Mom

Having a dairy allergy is no fun. Especially in the milk department. I love English tea with milk, cereal with milk, and especially- chocolate milk. Alas, drinking or eating it is simply not worth it because of how sick it makes me, and now that I’m breastfeeding a baby with dairy allergy, it is even more crucial that I fully avoid it.

Once you go dairy-free you realize dairy and soy are in EVERYTHING!!! I was always so intimidated by reading labels, and now I’m a label nazi. You learn to seek out dairy alternatives. Lucky there are plenty of options, even dairy-free chocolate. When replacing cow’s milk, you have almond, coconut, cashew and flaxseed milk- just to name a few alternatives. You will also find that the high quality non-dairy milks are pricey (see cost analysis breakdown here), and the cheaper ones contain additives and fillers. Carrageen is one of the ingredients that is creeping in your almond milk. This causes inflammation and many health care professionals say to avoid it.

Here is where making your own comes in! I was going through a lot of almond milk each week between the kids and myself (my hubby is still clinging hardcore to his organic cow’s milk). Going to the store with 3 small children is somewhat dreadful, so I started stocking up on raw almonds so I could whip up my own as needed.

I always say, “If it’s complicated, I’m out!” I don’t have the time for anything too involved. Luckily, homemade almond milk is so simple! You will be shocked.


 

Ingredients/ Equipment

Directions

  1. Soak almonds in filtered water overnight (covered) on counter. They will plump up and make the milk creamy.

*Adding a pinch of sea salt to the almonds for their overnight soak also reduces the presence of enzyme inhibitors

  1. Drain and rinse almonds
  2. Shell almonds. The shells pop right off! (if you choose to keep them on you will need to use the nut bag in-between steps 4 and 5)
  3. Add to blender with fresh filtered water
  4. Blend on high for 2-5 minutes with 6 cups fresh filtered water
  5. Strain (keep the almond flour for baking!)
  6. Use funnel to transfer milk into large mason jar
  7. Sweeten to taste with raw honey along with cinnamon and vanilla extract
  8. Store in fridge for up to 2 weeks
  9. Enjoy!


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