Before I moved to Denmark, I shipped about $90 worth of nuts here so I’d have them when I arrived. I wanted to make sure that I could make nut milk right away since I use nut milk in my daily smoothies. I had shipped my Vitamix here the week before and that arrived on time. Woo hoo! However, the nuts weren’t so lucky.
I waited a week, two weeks, three weeks, a month, two months, and three months. I’d say, “Where are my nuts?!” at least once a day. If you know me, chances are you heard about my lost nuts. As it turns out, the nuts were accidently shipped to the U.S. Embassy in Liberia. From there, they were shipped back to the U.S. and eventually made their way to me in Denmark after 4 months. That poor box looked like it had traveled across the world (Which is did. Twice). After being reunited with my nuts, I started making milk with them. In the meantime, I had found nuts in Denmark and was using those as well. Can you tell I’m serious about making my own nut milk?
Why make your own nut milk? Good question! Here are a few reasons!
- It’s delicious and creamy.
- Nuts milks in the store have preservatives in them as well as things like guar gum, which can be irritating to some stomachs.
- Making your own milk ensures you know exactly what’s in it.
- You can make it plain which allows you to use it in tea, coffee, soup, cereal, a smoothie, hot chocolate, baking, or in a glass before bed.
- If you like, you can make small batches with variations such as almond milk sweetened with honey, agave, maple syrup, vanilla, or salt.
I use a Vitamix to make my nut milks. My friend introduced me to the Vitamix a few years ago and I bought one shortly thereafter. I’m wondering how I lived without it before. It gets used at least once a day in our apartment. Sometimes we use in 2 or 3 times in one day. The Vitamix is a bit noisy, There’s no doubt about that. But let’s be honest, we’re pulverizing nuts here! It’s gonna be a little noisy.
If you’re looking ahead to Black Friday, maybe check out some possible sales. If you have family members asking you what you might like for Christmas, maybe they can all chip in and help you get one. I bought mine a few years ago by cashing in some credit card points that I had accumulated. It’s not cheap, but it’s well worth it.
Here’s how I make my almond milk.
Soak almonds for 6-8 hours. Rinse thoroughly.
Blend almonds and water in high-speed blender for 2 minutes.
Place nut bag in a large measuring cup and pour nut milk through the bag and into the measuring cup.
Squeeze the bag to strain all of the liquid out. Don’t squeeze too hard or you’ll get too much pulp in your milk. A gentle squeeze will get the job done. Then discard the pulp.
We were storing the milk in mason jars, but now we use milk bottles since we have a small refrigerator here in Denmark and it’s the only way we can get coffee, wine, and almond milk to fit on the refrigerator door!
I hope you try making some almond milk at home. Once you do, I’ll have some other things you can do with your homemade almond milk. Yum!
Homemade Almond Milk
Yield: 4 cups
1 cup raw almonds, soaked in water for 6-8 hours, then rinsed.
4 cups water
- Soak almonds for 4-8 hours. Rinse thoroughly.
- Blend almonds and water in high-speed blender for 2 minutes.
- Place nut bag in a large measuring cup and pour nut milk through the bag and into the measuring cup.
- Squeeze the bag to strain all of the liquid out. Discard the pulp.
- Store in a glass container for up to 4 days.
- If you don’t have a nut bag and are able to pop the skins off the almonds one by one, this will work in place of having a nut bag. You’d rinse the almonds, pop the skins off and then place the almonds in the high-speed blender with the water. I’m easily able to pop the skins off of some almonds, depending on where they come from. I’ve found it impossible to pop the skins off of some almonds and you don’t want to be “peeling” the skins off. That’s very labor intensive. If you’re able to pop the skins off the almond, you’ll know it- just a light squeeze between two fingers and the almond will eject! Popping the skins off the almonds is my preference when it’s easy and when I’m making a small batch of milk. When I’m not able to do that, the nut bag is wonderful.
- I know some people use the pulp to make other things like energy bars and such. I prefer to toss the pulp. Just know that if you don’t use the pulp, it should go in the trash and not into a garbage disposal!
Nutritional Information Per Serving (1 cup): 90 Calories, 10g Fat, 5mg Sodium, 4g Carbohydrates, 2g Fiber, 0g Sugar, 4g Protein