I’m a Capeverdean native living in Denmark, currently studying my engineering master degree in Sustainable Design. I am married to a Dane and we have 2 little princesses. I hope this blog inspires you in multiple ways. Feel free to leave a comment or follow me on social media!

Homemade Almond milk

Homemade Almond milk

 I have a new obsession! My newfound love for homemade almond milk. Creamy, tasty and naturally-sweetened. I first tried making homemade almond milk about a years ago, after have seen many pictures popping up on my Instagram account, people sharing so many amazing reviews about it. Ohh wait I hear you, "Almond milk? You must be wondering, so how do you milk from an almond? "Trust me, I was there too. I had multiple objections to the whole idea of little nut being turned into a white substance and proclaiming itself as "milk." So i really had to give it a chance and try it out. Homemade almond milk is the mind-blowing milk alternative not only in the vegan or lactose free world but also for any of us who are interested on diversity.

The homemade version of almond milk is for sure the most tasty version compared with the ones you can purchase on the stores! Homemade almond milk is Perfection! 

  In fact, the commercial version of almond milk is good for use in recipes but most of them contains additives and preservatives. So the homemade version gives you the chance to control the quality and integrity of your finished product  as you can control the sugar level, the texture and the freshness of the nuts, besides the raw version of almond milk contains live enzymes which includes no additives or preservatives. Ok, enough trying to convince you to give it a try and let's go straight to the point on how do you actually can make your own homemade almond milk.

Homemade almond milk is so easy to make and it is so delicious. I challenge you just take a sip, just one, and you'll see for yourself why is so. So, how to make almond milk at home?

What You Need:  (Makes about 2 cups)

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  • Ingredients:

1 cup of raw almonds ( I prefer the organic ones)
2 cups water  (excluding the soaking water)
Optional sweeteners (ex: honey, sugar, agave syrup, vanilla extract etc.)
Bowls
Blender or food processor
cheese cloth/muslin cloth

  • Instructions: 
  1.  To start the process, soak the almonds in water overnight or for at least 8 hours. Place the almonds in a bowl or a jar and pour water until the nuts are totally covered of water. They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight. 
  2. Drain and rinse the nuts from their soaking water and grind them with fresh water( discard the soaking water because it contains phytic acid, which Inhibits the body's ability to absorb nutrients).
  3.   Place the almonds in the blender together with 2 cups of water.
  4.  Blend at the highest speed for 2 minutes. ( small pauses in between)
  5.  Secure a muslin cloth over a bowl and pour the almond mixture over it. Bunch up the cloth and squeeze the milk out, leaving the pulp in the muslin. ( don't throw it away you might want to use it later- see note). 
  6. If you simply want to add a liquid sweetener or vanilla extract, you can add them now or at the end. 
  7. Voilá! Your fresh homemade almond milk is now ready!You can refrigerated before you taste it or you can drink it right away. I personally prefer to put it in the fridge for a couple of minutes before drinking.

If you're not a big fan of almonds, or just want to try out other nut milks, you can give any of these: hazelnuts, macadamias, peanuts, spine nuts, pecans, walnuts, cashews, pistachios and brazil nuts. The only thing that might change by using these other nuts is the soaking time so just ensure you leave them overnight. Homemade almond milk only lasts a 3 to 4 days in the fridge, so make sure that you only make the amount you think you want to drink in this time-period.


 Notes: 
• The leftover almond meal can be reused in oatmeal, smoothies, homemade granola, cookies and muffins as it is. You can therefore spread it out on a baking sheet and bake it in a low oven until completely dry (about 2 hours).

PS:  If you'd like a thinner milk, use more water next time; for thicker milk, use less.

Let me know what you though of your own homemade almond milk.

With love,

Noe

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