We’ve been exploring all the fabulous things you can do with your juicer, besides make juice: you can whip up nut butters or churn a batch of fresh sorbet. But we’re not ready to stop just yet. Here’s another great way to amp up your healthy lifestyle using your juicer’s mad skills: make a batch of fresh nut milk!
Dairy is problematic for many people. It’s not uncommon to be mildly lactose intolerant and have no idea that you are, which leads to intestinal problems. About a third of all milk products are contaminated with traces of antibiotics. And don’t research the state of dairy cows in the milk industry unless you really want to lose your lunch. Needless to say, there are a lot of reasons to eliminate dairy from your diet–here’s a well-researched article that addresses these concerns in depth. Replacing some of your dairy milk intake with fresh, homemade nut milk sounds like a good place to start, don’t you think?
There are whole grocery aisles dedicated to non-dairy milks: coconut, hemp, flax, rice, soy, etc. While these are great–and some of them taste especially delicious–these prepackaged milks are usually packed with sugar, stabilizers, and preservatives. If you want total control over your milk consumption (let’s be honest, we’ve all got a little inner control freak), make it yourself.
Here’s how to make a creamy batch of almond milk, which you can sweeten or flavor just the way you like it. Feel free to use other nuts, or a combination of nuts, depending on what your personal taste is. Have fun experimenting!
1 pound raw almonds
optional sweeteners, flavorings, etc.
This recipe makes about 3 cups of delicious milk.
1. Place 1 pound raw almonds in a bowl. Cover the almonds with water, and add a pinch of salt. Place the bowl in the refrigerator for 24 hours, changing the water once.
2. Once the almonds have soaked to their heart’s content, drain and rinse them. They’ll be about twice the size they were before.
3. Add 2 cups water to the soaked almonds, and pour this combination through your juicer in small batches, making sure to catch the milk in a separate container.
4. Gather up all the almond pulp. Mix in another cup of water, stir, and run this mixture back through the juicer, for maximum almond-milk extraction.
5. Run the milk through a strainer if it’s not smooth enough for you. Too thick? Add more water.
6. Now, you can stir in whatever sweeteners or flavorings you’d like. Add a drizzle of honey or agave, or juice in a couple dates, if you like your milk sweet. Stir in some cinnamon, nutmeg, vanilla extract, or cocoa powder for different flavor profiles.
7. Pour your fresh almond milk into a glass container (like a mason jar), and store in the fridge for up to a week. The milk may separate a bit–just shake it up before you use it.
Stop by tomorrow to find out what to do with the leftover almond pulp!
photo attribute: Lize Rixt