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
Interesting to know
Almond trees have beautiful fragrant pink and white flowers. They are, just like their cousin’s peach, cherry, and apricot trees, bearing fruit with a stone-like seed. Many people think that almonds are nuts, but they actually are almond fruit seeds.
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;
Things I used to make it happen
- 1 cup almonds (soaked and blanched**)
- 3-4 cups water (filtered)
- 2 Medjool dates
- 1/4 tsp sea salt
- 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 or 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;
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