So many people have intolerances these days and lactose intolerance is something my mum has unfortunately suffered with most of her adult life. As a result, an excess in cow’s milk can also sometimes upset my stomach so I like to mix it up and use almond milk some weeks.
In my quest for low-calorie and nutritious almond milk I discovered that many brands of milk contain additives, preservatives and extra sugar to give it a longer shelf life. This recipe is extremely simple and a great way to create milk for your own needs so you can control exactly what you’re putting into your body.
1 cup almonds
3 cups water
Large piece of muslin (cheese cloth) fabric
- Soak your almonds in water for at least 24-hours.
- Put all of the ingredients in a blender and blend until the almonds have broken down and the liquid becomes white and frothy.
- Place a piece of muslin over a sieve and strain the mixture, reserving the almond pulp.
- Store in a glass bottle, refrigerate and use within 3-4 days.
- For my recipe on how to use the almond pulp, see the notes below.
Makes 1 litre
* You can add a dash of vanilla extract to add some more flavour to the milk.
** A great way to use the leftover pulp is to place it on a baking tray in a pre-heated 200c oven, sprinkle with some cinnamon and 2 teaspoons of rice malt syrup. Bake for 20 minutes until crunchy and let cool. This almond topping is great on baked desserts or added to muesli.
*** I use this almond milk on my muesli, in baking and it tastes delicious in hot chocolate. See http://thelovingcook.com.au/recipes/lush-hot-chocolate//
Almond milk is a great milk alternative as it’s high in Omega-3 healthy fats and it’s a perfect dairy-free alternative for those that suffer from lactose intolerance. Almonds are a nutrient-packed parcel that helps lower cholesterol and reduce the risk of developing heart disease. They are also said to decrease spikes in blood-sugar following a meal which is particularly helpful to diabetics. Super high in protein, quite often before a gym class I’ll grab a small handful of almonds to give me a pre-workout protein boost. My top tip: Keep your almonds in a sealed container in the crisper compartment of your fridge. They will stay crunchy and flavoursome for months.