Almond milk is a delicious, nutritious alternative to cow's milk — and is ridiculously simple to make! So simple, in fact, that after you've read this post, you won't be able to stop yourself from trying it.
Prepared almond milk is most readily available in Tetra Paks.
Although advances in recycling technology means more are recycled, Tetra Paks are still problematic! They can't be reused. And since they contain layers of plastic and aluminum in addition to raw paper, they can't be recycled as "normal" paper waste, but need special handling.
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In many places, Tetra Paks are not included in curbside pickup programs or not recycled at all. Studies also suggest Tetra Paks leach high levels of estrogenic hormones.
Luckily, homemade almond milk is sweeter, fresher and cheaper than store-bought alternatives! Enjoy!
Homemade almond milk
What you need:
- 1 cup raw, organic almonds
- 4 cups water (plus more for soaking)
- sweetener (e.g. maple syrup, honey, dates)
- 1 tsp. vanilla extract
- carob or cocoa powder
- spices (e.g. cinnamon, allspice, cloves, cardamom)
How to make almond milk:
1. Soak almonds in water in the refrigerator for 12 to 72 hours
2. Strain; discard soaking water
3. Blend almonds in four cups of fresh water on highest setting for two minutes
4. Add flavourings as desired; blend again
5. Pour mixture through a cheesecloth-lined strainer, then squeeze the milk out of the meal (roast the remaining almond meal and add it to your granola)
6. Store in the refrigerator for up to three days and enjoy warm or cold
Almonds grow in some parts of Canada, but most folks should look for imported, organic almonds (i.e. pasteurized with steam instead of the chemical propelyne oxide).
Once you've mastered making almond milk (and by mastered, I mean tried it once and discovered how easy and delicious it is), use the same technique for any nut milk—even coconut milk is a simple variation of this method!
Tovah Paglaro, a fellow Queen of Green