Hello Ladies and Gentlemen! As many of you may have noticed, I have a distinct love affair with cereal. There are few things as comforting as curling up in a big fluffy chair with a bowl of your favorite cereal. It brings to mind fond childhood memories of Saturday morning cartoons and late night snacks with my mom. Ever since I can remember, my mom has eaten a bowl of cereal at night before bed. As a child, I began mimicking her habit. It was sort of our “thing”, our nightly bowl of cereal. Now that I am older and gluten and dairy free. I prefer my gluten free cereal with Almond Milk. I make my own and have become something of an “Almond Milk Snob”. I began making my own Almond Milk after reading the ingredient list on the boxes of pre-made Almond Milks. I couldn’t help but be disturbed by the number of ingredients. Why is there soy in my Almond Milk?! I do on occasion use store bought Almond Milk. It works well in baked goods, etc… because it is much thicker than homemade Raw Almond Milk. However, if I am going to be “tasting” the Almond Milk (ie- cereal, cookies and milk,…) I much prefer my own. My Raw Almond Milk contains 2 ingredients. That’s it! Here is a tutorial on how to make your own Raw Almond Milk.
Raw Almond Milk
– 3 cups Water
– 3/4 cup Raw Almonds
Soak raw almonds overnight in water.
Pour soaked almonds and soaking water into a blender.
In a blender, process mixture until almonds are a finely ground.
Pour almond milk mixture through a mesh sieve or cheesecloth.
Press with a rubber spatula or squeeze cheesecloth to remove as much moisture as possible.
At this point, you may add Agave Nectar or Vanilla Extract if desired. I prefer to leave mine plain. The resulting milk is not as thick as commercial Almond Milk, but dare I say much more natural…
Save the leftover Almond Meal! My next post will feature a splendid use for your leftover Almond Grounds.