Homemade Almond Milk
One of my friends in Birmingham, England, UK (hi Henny!) recently told me that she had “just broken her soya milk virginity”. I told her that I started with soy milk many years ago, but have since moved on to almond milk because I like the taste a lot better. After shopping around a bit, she sadly reported that she was unable to find it anywhere in her area. My first thought was, “how strange is that?”. Then I remembered how easy it is to make almond milk, or any nut milk, right in your own kitchen. I was happy to let her know that all was not lost, that she can still have an opportunity to taste the creamy goodness that is almond milk.
As with many things, homemade is almost always best. This certainly applies to almond milk. I can tell you from first-hand experience that the homemade version beats any store-bought variety hands down, every time! Not only does it taste better, but you also have absolute control over the ingredients and the flavor, allowing you to make the perfect mixture for your particular needs.
Though I usually buy organic almond milk for day-to-day use, I will tell you that when I’m making a special dish that requires almond milk, I definitely set aside a little extra time to make my own. And I will be doing just that for the dishes that I’ll be preparing for the RawCurious Tasting Party that I’m hosting in a couple of weeks.
When I’m in the mood for something different or a bit more decadent, I’ll take a portion of my milk and liven it up with various spices and other flavoring agents, like dates, cardamom, cinnamon, ginger and a bit of ground cloves for a delicious chai-like drink. And of course there’s always chocolate, which I make using raw cacao and a bit of vanilla. Get the idea? The flavor combinations are only limited by your imagination.
One of my favorite raw vegan chefs, Bryant Terry, demonstrates how easy it is to make your own nut milk in this short, but effective video. I find that using a nut milk bag makes the final part of the process even easier.