Don't those almonds just make your mouth water?
I am not one to personally drink cows milk. It's not that I am lactose intolerant or anything, I personally don't care for the taste unless its TRULY Fresh!! Right out of the utter fresh.
So with that came alternatives, there was Soy milk it was okay. Then I tried Almond milk and WOW! It was great. However there was something missing or should I say a little to much added?
It just didn't taste natural to me but was still good! So I looked at the ingredient list. Holy Sodium Bat Man!!! not to mention some controversial flavorings ( shouldn't all the flavor come FROM the almonds themselves?!?!) Which is where I think I was picking up that odd flavor up that I couldn't put my finger on. So on to more research, and come to find out its SIMPLE to make your own!!! who knew ( Thank you Pinterest!)
I am not one to personally drink cows milk. It's not that I am lactose intolerant or anything, I personally don't care for the taste unless its TRULY Fresh!! Right out of the utter fresh.
So with that came alternatives, there was Soy milk it was okay. Then I tried Almond milk and WOW! It was great. However there was something missing or should I say a little to much added?
It just didn't taste natural to me but was still good! So I looked at the ingredient list. Holy Sodium Bat Man!!! not to mention some controversial flavorings ( shouldn't all the flavor come FROM the almonds themselves?!?!) Which is where I think I was picking up that odd flavor up that I couldn't put my finger on. So on to more research, and come to find out its SIMPLE to make your own!!! who knew ( Thank you Pinterest!)
Makes about 4 Cups
2. The next day, strain and rinse your almonds ( no need to skin the almonds. Some do recommend it but I have done it both ways and find more flavor with leaving skins on!) Next place in a blender with 3 C. filtered water. Blend on high for 2 minutes or until completely combined.
- 1 C. Raw Almonds
- 1 Tbsp organic Maple Syrup
- Pinch of Pink Himalayan Sea Salt
- 3 C. Water
2. The next day, strain and rinse your almonds ( no need to skin the almonds. Some do recommend it but I have done it both ways and find more flavor with leaving skins on!) Next place in a blender with 3 C. filtered water. Blend on high for 2 minutes or until completely combined.
3. Add the remaining ingredients and pulse 4-5 times until will incorporated.
4. Run through a fine mesh strainer lined with cheese cloth and into a jug with a tight fitting lid.
Store in the fridge, and consume within 3-4 days.
and like magic you have to die for almond milk!! You know exactly what in it and let me tell you this will NOT last very long because of how tasty it is. My Husband LOVES this and every time I make it if I don't steal a glass right when done... I tend not to get any! haha
Don't forget to save that pulp!!! Make sure to dry it out. I like to pop mine in the oven for a quick toast. Then store in an airtight container. Add to yogurt, granola, oatmeal, salads ect. The possibilities are endless. I like to use it as a coating on baked chicken! YUMO or grind it down to Almond flour!
So not only do you get almond milk you get the pulp as well so its like a buy one get one free ( plus its cheaper to make then buy ;) )
Don't forget to save that pulp!!! Make sure to dry it out. I like to pop mine in the oven for a quick toast. Then store in an airtight container. Add to yogurt, granola, oatmeal, salads ect. The possibilities are endless. I like to use it as a coating on baked chicken! YUMO or grind it down to Almond flour!
So not only do you get almond milk you get the pulp as well so its like a buy one get one free ( plus its cheaper to make then buy ;) )
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