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Wednesday, November 10, 2010

The Simplicity of Making Fresh Almond Milk

Before I rile the troops, allow me to preface by stating the one very important caveat.  The "simplicity" is largely due to owning a power blender.  The single most important kitchen appliance that Tiffany and I own is our Blendtec blender.  Our "cannot do without" apparatus.  We make milk, soups, creams, dressings, butters, hummus, spreads, salsa, etc. using the miracle contraption.

If you're not familiar with Blendtec you are probably familiar with their competitor Vitamix.  I thoroughly investigated both for a month before deciding which to purchase.  Neither was a loser and each has its' own advantages and disadvantages.  I cannot, and will not, talk down any power blender!  Any good blender is the right blender when you are currently doing without.  Making and eating freshly blended foods using raw ingredients tastes better, has more nutrition, saves money, and simply makes you feel good about what you are doing.

Oh yeah, I am not a spokesperson nor compensated for any product, item or anything that I make reference to throughout my blog.  These are simply my unbiased opinions and things I am particularly fond of.  It doesn't make them right nor wrong.  Eat, live, learn and use the brain that you were dealt with. Besides Vitamix and Blendtec, there are several other blender models on the market that promise nut-milk capability.

Almond milk?  Here is the "official" Blendtec recipe:

  • 3/4 cup nut of choice
  • 3 3/4 cup purified water - room temperature
  • 2 tsps molasses
  • 1 1/2 tsps vanilla
  • 1/4 tsp salt

3/4-cup raw almonds
Tiffany made our almond milk sans added sweeteners or flavors. Although not instructed within the Blendtec recipe book, Tiffany and I soaked the raw almonds overnight in the fridge keeping the water fresh.  Research on the internet told me that this maximizes the hidden nutritional gems lying within the almond itself.  Further research provides many sweetener alternatives.  To name but only a couple, agave or dates may be used to sweeten the milk.

UPDATE:  Tiffany and I improved our modified recipe by adding one (1) single pitted date to the recipe.  This resulted in an added slight sweetness reminiscent of dairy milk and lacking in our original recipe.  FYI, a single date has approximately 10-calories.

After soaking 24-hours, rinsed, and drained
There is also a matter of the consistency.  Like fresh orange juice there are some who enjoy the pulp and others who do not.  The almond milk will possess what could be described a slightly gritty texture. You may wish to strain the liquid through cheese cloth, nut-milk bag, or super fine sieve as we elected to do.

Blendtec does its job
Mmm... pull up a chair and enjoy a fresh glass with us.

In pitcher after filtering.
Hi-dee hi-dee freshly made-ho my friends!

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