Making almond milk is a quick, easy, and enjoyable process. Homemade Almond milk is utterly decadent and delicious. To me, it’s incomparable to the store-bought variety. Packed with nutrients, almond milk is a perfect morning energy igniter. I like to supercharge it with some dates to multiply its positive pranic power. All and all, to me, homemade almond milk is one of the best natural energy drinks.
Almonds are fantastic nutrient-dense energy food. They are an excellent source of healthy fats, fiber, and have more protein than an egg. Almonds’ potassium-sodium ratio is 773 to 4 (milligrams per 100g), making them one of the top energy-generating food choices.
I like to add a couple of Medjool dates to all my plant-based milk. In the sattvic (energy) diet, dates are considered to be one of the top ojas building energy foods. (potassium-sodium ratio is 518:1 (milligrams per 10 pieces)).
Almonds are bursting with powerful flavonoids and are an abundant source of Vitamin E, magnesium, copper, vitamin B2, vitamin E, manganese, and phosphorus. They deliver heart-healthy monounsaturated fats similar to those found in olive oil, which has been associated with supporting a healthy cardiovascular system. Almonds naturally balance blood sugar levels and assist the body’s healthy response to free radicals. It would of be a SHAME not to milk them!
WATCH ME MAKE IT
Things to know before you milk almonds:
- Almonds have to be raw.
- Buy high-quality fresh organic almonds. If the nuts are not fresh, the taste quality of your milk will be significantly affected.
- Use good quality water. As any milk is mostly water, it is essential to use filtered or spring water.
- The critical thing to know about almonds is – they have to be blanched (skin removed) right after soaking. (you can find more about this here » The Benefits of Soaking nuts, seeds, beans, and grains)
- High-speed blenders are preferred to use for plant-based milk. They make milk incredibly smooth and creamy.
- The ratio of almonds to water can vary. For example, 1 cup of almonds to 2 cups of water will give you a nice creamer. The ratio for milk is from 1:3 to 1:4.
- If you plan on cooking with this milk right away, there is no need to strain. If you use it for drinking or for your favorite granola in the morning it’s better to strain it through a mesh strainer or cotton nut milk bag;
Almonds are much more beneficial for our body when we eat them in moderation after soaking and removing skins.
Almond skins have an acidic and astringent mild cyanide that prevents birds and other animals from eating them. It is actually toxic to the liver. And while it may not kill you, it will definitely kill some of the goodness within you.
Soaking and blanching almonds remove cyanide along with other digestive inhibitors.
Sometimes I have a batch of almonds that is hard to peel even after soaking them overnight with a pinch of salt and a splash of lemon.
So, I use this trick to speed up the process.
If your almonds are too hard to peel after soaking:
- Place almonds in a heatproof bowl.
- Pour 1½ cups of boiling water over the almonds.
- Keep almonds under hot water for 7 seconds.
- Drain immediately (after 7 seconds) and rinse.
Peeling almonds after this process is a breeze; after 7 seconds, they are still “alive” yet easy to skin.
👩🏼🍳 THINGS I USED TO MAKE IT HAPPEN
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- Place the soaked and blanched almonds, filtered water, salt, and Medjool dates in a high-speed blender, and blend until all the almonds have broken down and until desired consistency is reached.
- Pour the almond milk into a mesh strainer with a cotton nut milk bag and strain it thoroughly***
- Store your almond milk in an air-tight jar or a bottle in a refrigerator for up to 4 days; Shake well before using.
- Using mesh strainer, rinse thoroughly under running water.
- Place almonds into a glass or ceramic bowl and add lukewarm water with a pinch of salt. (the water level should be slightly more than double the height of the ingredients in the bowl.)
- Place a cotton towel over the bowl;
- Soak overnight (12 hours);
- Drain off soaking liquid and rinse thoroughly with fresh water;
- Remove almonds’ skin;
There is always a question about what to do with the almond pulp that is left over after making almond milk. Usually, I incorporate it in my dinner or lunch in one way or another, but today my sweet tooth was begging for attention, so sesame/almond treats happened. Check out the recipe below 👇🏻
👩🏼🍳 ALMOND/SESAME BLISS BALLS 😋
What about you?
Have you ever tried to make almond milk at home? What was your experience? Did you try this recipe? Let me know how it went! Leave a comment below and share a picture of your milk 🥛 on Instagram with the hashtag #positivepranic , so I can see your beautiful creation 🙂 🙏
Be Alive 🌱,
❤ Love, Julia