Holistic Chef Eddie's Tip of the Day #15

Making your own Almond Milk is the easiest thing to do.  I love freshly made milk. You can definitely taste the difference.  I know that a lot of people are lactose intolerant these days or perhaps vegan and have switched to buying alternatives such as Almond, Cashew, Oat, Hazelnut, etc. Milk.  It can get pretty expensive.  Making your own milk requires just two things, a Vita Mix (or any high powered blender) and some cheese cloth.  If you don't have cheese cloth, you can use a regular dish towel.  You will be amazed how delicious it is.  I make regular almond unsweetened milk and chocolate milk.  You can make carob milk if you are allergic to chocolate.  Add strawberries or pineapple for a different experience.  It's okay to be creative.  It's fun.  Again, you can definitely taste the difference between freshly made and the stuff in the carton.  

​FRESHLY MADE ALMOND MILK

1 cup non roasted Almonds (Raw)  
3 cups purified water
1 teaspoon Vanilla
1 teaspoon Stevia or Monkfruit (optional)
1 Tablespoon Cocoa Powder (or Carob) (optional)

Soak the "raw" almonds in water overnight or for 8 hours.  Drain and place in a high speed blender.  Pour in 3 cup of water.  Add the Vanilla, sweetener (if you choose) and blend until smooth.  Place 2 layers of cheese cloth in a large bowl making sure the cheese cloth hangs over the sides of the bowl.  Pour the blended mixture into the cheese cloth over the bowl.  Gather up the sides of the cheese cloth and twist the top.  Squeeze the liquid into the bowl leaving the solids in the cheese cloth.  It takes a bit of effort to get the liquid out.  Enjoy.  

NOTE:  You can make a thicker consistency to the milk to simulate 1/2 & 1/2 for coffee or tea by limiting the amount of water to 2 cups instead of 3. 

NOTE:  Almonds that you buy in the store that are not roasted are really not raw.  They have been steamed so if you really are a stickler for raw almonds, buy them online and have them shipped from Spain.   They are delicious.