Simple 'Skimmed' Almond Milk

Super Simple 'Skimmed' Almond Milk



I don't like store bought vegan milks. For some reason, even the unsweetened variety is always sickly, as if they just can't resist pouring a little bit of sugar syrup in at the last second. So, this easy, fast and delicious recipe has become my go-to milk substitute when I need a cool, light, refreshing drink to accompany...well, cookies, mostly, but anything really!

I got a re-sealable glass bottle (notice the irony of its label - that's what  really sold it) which I keep well stocked with almond milk at all times. This is perfect to set up before going to bed and make fresh in the morning.  Once you've seen how easy this is, you might never buy it in a store again!

This recipe produces a drink akin to skim milk in texture. This is what I grew up drinking, and what I crave to accompany cakes, but Lucy prefers a thicker, whole milk kind of texture. While I'm experimenting to get just the right balance, she adds about a teaspoon of oat based creamer to her glass and stirs well, which seems to work fine for now.

Total time: 8 hours and 5 minutes (8 hours to soak, 5 minutes for the rest)
Serves: makes 4 cups of milk

'Skimmed' Almond Milk


4 tablespoons blanched almonds
6 cups cold water

Soak the almonds overnight in 2 cups of water. In the morning, drain away the soaking water, and place the almonds and 4 cups of cold water in a blender. Blends until smooth (about 3 minutes with my immersion blender). Then, strain the almond pulp through a cheese-cloth and pour the resulting liquid into a re-sealable glass jar, or use right away. Stir in some maple syrup to taste, if desired. 

This milk should last for 3-4 days in the refrigerator, although we tend to drink it up much sooner than that.

The almond pulp can be set aside and used in a variety of recipes, such as almond-coconut cream cheese, or simply added to a cake recipe, pie crust, eaten on top of oatmeal, or in homemade granola.

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