Almond Milk: How to Make Your Own at Home
With the end of the year, and the passing of the gluttonous holidays most of us have made some sort of resolution or another in regards to getting healthy.
Nearly three weeks in, many of us have gone back to our former indulgent ways, eating and drinking as much as we do eleven months out of the year -- things get even crazier in December.
Whether you're still on the healthy bandwagon or you've gone down the fun road of cakes and bourbon, there's always room for a healthy snack or fat-alternative.
Homemade almond milk -- or what ever kind of nut -- is not just good for you, but it's freaking delicious.
If you have a blender and a fine-mesh strainer -- or some cheesecloth -- it's easy to make it yourself.
Step One: Place one cup of raw nuts (almonds, cashews, hazelnuts, walnuts, etc.) in a bowl or container, and cover with more than one inch of water. Allow to soak overnight -- the longer, the better; this what creates the creamy texture.
Step Two: Drain the nuts into a colander, and rinse thoroughly with fresh water.
Step Three: Place the nuts in a blender with two cups of water, and blend until smooth. Pulse the mixture a couple of times to ensure no chunks are left.
Step Four: Strain the nut milk into a bowl or container. Use a fine mesh strainer and a spatula, or a colander and a nut bag or cheese cloth -- you can use a sturdy paper towel in a pinch, but expect a lot of wastage. (The pulp can be saved in the fridge or the freezer for oatmeal and other uses.)
Step Five: Season the milk with cinnamon. If you prefer a sweeter flavor, use a bit of agave nectar.
Nut milk is good for about three days in the fridge.
Follow Sara Ventiera on Twitter, @saraventiera.
Get the Food & Drink Newsletter
Our weekly guide to South Florida dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.