I love almond milk and always have some stored in my cupboard or in my fridge to use in my breakfast smoothies or added to vanilla Chai tea throughout the day. I much prefer the flavour and the nutritional profile of almond milk compared to cow’s milk and I love making it from scratch as you can put your own flavour stamp on it and you know exactly what’s gone into it. The texture is nice and creamy, and flavour-wise I tend to alternate and one week I will make it with cinnamon and the next week I add vanilla, and the great thing about it is you can 100% control the sugar levels in there.
Almonds are naturally a great source of vitamin E and vitamin B5, but they are also full to the brim with minerals such as manganese, magnesium, phosphorus and copper which are needed for healthy skin, hair, nails, productive brain power and energy. Once you have milked the nuts, you will be left with leftover ground almonds. You can recycle the ground almonds and use them to make chocolate surprise, green tea energy balls or raw almond & cacao truffles for healthy mid-week snacking and you’ll actually save yourself some pennies compared to buying shop bought almond milk and ready-ground almonds. It works out cheaper and healthier!
If you experience digestive troubles or have skin issues such as eczema, acne, or any inflammatory diseases (anything ending in ‘itis’) such as arthritis, collitis, cystitis, dermatitis etc. then in my experience, I would remove dairy from your life for a period of 4-8 weeks and substitute cow’s milk and cheeses for plant based alternatives. Monitor your symptoms going forward and see how you feel.
I did a bit of research into the most popular shop bought almond milks and have popped them down below so you can see how many extras there are in the supermarket alternatives compared to my nut milk recipe below. It’s a real eye opener! When I don’t make almond milk from scratch, I used Rude Health’s almond milk as it has the cleanest label.
“Jessipes almond milk” – filtered water, almonds (optional flavourings and natural sweeteners)
“Rude Health Almond Drink” – Natural spring water, organic rice (14%), organic italian almonds (1%), organic cold-pressed sunflower oil, sea salt.
“Almond Breeze Original Unsweetened” almond milk – Almond milk (filtered water, almonds), calcium carbonate, sea salt, potassium citrate, carrageenan, sunflower lecithin, natural flavor, vitamin A palmitate, vitamin D2 and D-alpha-tocopherol (natural vitamin E)
“Almond Breeze Original” almond milk – Almond milk (filtered water, almonds), evaporated cane juice, calcium carbonate, sea salt, potassium citrate, carrageenan, sunflower lecithin, natural flavor, vitamin A palmitate, vitamin D2 and D-alpha-tocopherol (natural vitamin E)
“Alpro Almond Drink Unsweetened” – Water, Almond (2%), Calcium (tri-calcium phosphate), Sea salt, Stabilisers (Locust bean gum, Gellan gum), Emulsifier (Sunflower lecithin), Vitamins (Riboflavin (B2), B12, E, D2)
“Alpro Almond Original” – Water, Sugar, Almond (2%), Calcium (tri-calcium phosphate), Sea salt, Stabilisers (Locust bean gum, Gellan gum), Emulsifier (Sunflower lecithin), Vitamins (Riboflavin (B2), B12, E, D2)
What flavours do you like to use in your almond milk? Share your recreations of this almond milk recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!
All the healthy best,
- 200g (1 cup) blanched almonds, soaked overnight for 6-8 hours
- 1000ml (3 cups) filtered water
- To flavour (optional): 2 teaspoons vanilla powder or cinnamon
- To sweeten (optional): some maple syrup, raw honey, medjool dates
- Soak your almonds for 6-8 hours overnight in filtered water. This process is absolutely essential to soften the nuts and it also unlocks more nutrition from the nut.
- After the soaking time, drain the nuts, rinse them and discard the soaking water.
- Add the almonds to a blender with 3 cups of fresh filtered water and blast on high for a minute or two until smooth and creamy. If you want your milk a little runnier add more filtered water until you get your desired consistency.
- This doesn't need to be strained as the milk comes out very smooth but for a super smooth milk, strain with a nut milk bag.
- Place your nut milk bag in a large bowl and pour the milk through it. Lift up the nut milk bag containing the nut milk with your hands and allow the milk to drain through it into your large bowl. Use your hands to gently squeeze the remaining liquid from the bag.
- If you want to add sweeteners of flavours (I usually add cinnamon or vanilla powder) then place them into the blender with the strained milk and blend again for 10 seconds.
- Transfer the milk into an airtight bottle and keep in the fridge to enjoy over the week!