Almond milk has been trending for these few years as people start to be conscious of their health and recognise the benefits that almonds can bring. With high proteins, healthy fats, antioxidants properties and cancer fighting wonders, it is not just suitable for lactose intolerant people. It could also be given to kids, elderly and pregnant women for the myriad of health benefits.
First, should we use raw, baked or sea salt almonds? SnackFirst offers all 3 types so we get this question a lot.
Baked or sea salt roasted are heat processed and this will only makes the nuts dry and brittle, resulting in a less creamy milk. The raw nuts are also sweeter and naturally nutty in taste whereas the baked and roasted nuts may have a slightly bitter after taste. Addition of sea salt will help to neutralise the nutty and earthy flavour.
So, start with our 200g of raw almonds. This will roughly give around 720ml of almond milk, sufficient for 2 cups.
Things you will need
200g raw almonds
Water for soaking
400g water for blending
Strainer / sieve
0.5 teaspoon vanilla extract
Pinch of salt and cinnamon powder
0.5 tablespoon maple syrup or honey (Maple Syrup or Agave Nectar are other alternative natural sweeteners)
1. Soak the nuts for at least 12 hours. Soaking allows for a creamier and smoother texture of the milk, giving you higher amount of milk and lesser residue. If you really have no time to do so, blend the nuts using hot water to increase the amount of water that will seep into the nuts.
2. You do not need to peel the almonds' skin! Removing them wastes lots of time and is unnecessary, it does not really affect the taste.
3. Add 400g water to the 200g raw almonds and blend it well for around 2 minutes. You should get a thick mixture of milk with nuts residue.
4. Strain the mixture with a coffee strainer or nut bag. You can also use a fine mesh sieve but just filter them for 2 more times to remove more pulp. You can buy these strainers from Daiso or other stores selling household items. Squeeze and extract as much milk as possible. You can use the residue and add them to give texture to your oatmeal, smoothies, and muffins. Just lay them out on a baking sheet and bake them at 90C for around 2 hours until completely dry or just air dry them.
5 Add 0.5 teaspoon vanilla extract, a pinch of salt and cinnamon powder, 0.5 tablespoon maple syrup or honey to the milk and adjust the taste accordingly. Refrigerate and enjoy!
Natural almond milk can only be kept for another 2 days. You can also freeze them for future consumption for up to 3 months.
Sounds easy? Lactose intolerant people have been consuming it for some time and it is especially popular in the west. Try them today and you will be surprised how refreshing they taste.
