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Almond Milk Recipe: Making the Switch

Almond MilkAfter my read of the China Study, I’ve been making efforts to eliminate dairy from my diet. I have issues with soy for a few reasons. One, it has been linked to hormone disruption and two, too much of it can create an imbalance in our Omega-3 to Omega-6 ratio. Further, I really don’t like the taste of soy milk. It has a terrible after taste for me. Somehow, I was never keen on the idea of rice milk either. So, I’ve started drinking almond milk.

Given my propensity for avoiding additives and preservatives, I’ve had issues with many of the almond milk brands on the market. So, I’ve decided the best way to go would be to make my own.

Over the last few weeks I’ve perfected my Almond milking (yes, you can “milk an almond). It took some time to figure out the best and most effective way to do it, but once I fine tuned the process, I can’t imagine going back to dairy milk.

Generally, the almond milk is used in my coffee. Admittedly, I haven’t tried in recipes or in cereal, but I’m not too concerned. The consistency is rich and creamy, and it tastes absolutely delicious.

If you’d like to try milking an almond, here’s how you do it:

Ingredients:

  • 1/2 cup plain raw almonds (not roasted and unsalted)
  • 2 cups filtered water (best ratio is 1:3 or 1:4)

Directions:

  1. Blend Well: Combine the nuts and the water in the container of a durable blender (I suggest using a Vitamix). Start the blender on low, and gradually increase the speed until the nuts are blending well. Flip to high for a couple of minutes.
  2. Strain: Although you could most definitely leave the pulp in your milk, it is best to strain the milk through a Nut Milk Bag (no laughing). The bag is fine enough to hold back the pulp, but course enough to let the milk out. Strain the milk into a large container, squeezing the bag gently every five seconds to increase the flow and move the pulp so that the milk can get out.
  3. One Last Squeeze: At the very end, when most of the milk has strained, squeeze the bag to get the last of the milk into the container.
  4. Refrigerate: Transfer the almond milk into a container with a lid and refrigerate. Save the almond paste that is left over for smoothies, baking or as a topping for cereal. The fiber is an important part of the nut!

This makes about two cups of almond milk. Generally, the almond milk lasts about three days, so size your batch to last this long. I personally don’t sweeten the milk or add anything to it, but you could add a little honey, cinnamon or vanilla if you’d like to change the flavor.

Have you tried almond milk? What are your thoughts?

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Posted in Breakfast, Brett's Blog, Nutrition Tagged with: , , , , , , , , , , , , , ,
  • Florence

    Thanks for the recipe Brett. After your publication on the China Study I bought the book and have started reading it. I was already interested, but now I’m convinced. This morning I looked at my milk in my cereal with different eyes. I will spread the word around.

    • Brett

      I’m enjoying my cup of coffee right now. The almond milk is like the International Coffees…but much tastier, creamier, richer and better for you!

  • Elissa

    Brett,
    If you are starting almond milk and getting off dairy, what are you proposing for your protein powder?
    Elissa

    • Brett

      Hi Elissa,
      That is a great question. Believe it or not, a lot of plant foods have protein in them. And, there are even protein powders that are from vegetable sources. I’m personally not a fan of soy as mentioned, but there is Hemp protein powder, Naturade makes a Veg Soy-Free powder, Vega protein powders and there are others as well. Also, remember that almonds have protein in them too.

      Thanks!