As I mentioned before, we don’t drink cow’s milk. So, we use alternative milks which can be just as good and creamy as cow’s milk. There are many substitutes on the market now and any mainstream grocery store will probably carry many choices of these on their shelves.
Almond milk, rice milk, soy milk, hemp milk, coconut milk are some of the most common you will find out there. But you can get really creative and make pistachio nut milk, cashew milk and walnut milk to name a few. The possibilities are endless.
I prefer almond milk as our daily go-to. If I am keepin’ it real, I often buy almond milk instead of making it myself (which isn’t ideal), because can I really make one more thing? When I am out of our store bought or I am hankering for the homemade version I whip some up in no time flat!
Side note: If you do continue to buy your almond milk at the store when you are in a pinch, please choose a brand that does not contain carrageenan. Trader Joe’s, Silk and Whole Foods are all brands that do not contain it but often contain other ingredients that are less than ideal.
Benefits of Almonds
Almonds are rich in vitamin E, calcium, magnesium and potassium. They are a significant source of protein and fiber, while being naturally low in sugar.
Adding raw almonds to your diet will yield many health benefits. Raw almonds are filled with healthy fats. While they do contain a small amount of saturated fat, most of the fat in almonds is monounsaturated fat, which is known for its ability to promote healthy cholesterol levels and cardiovascular health. Nutrients such as calcium, magnesium and phosphorus in almonds are essential for keeping your bones and teeth healthy and strong.
- 1 cup almonds
- 4 cups filtered water
- Dates-(1-3 depending on your preference of sweetness. I use one.)
- Vanilla extract (a splash)
- Cinnamon (a dash)
- Cocoa powder (for chocolate almond milk)
- In a bowl, soak almonds overnight in filtered water. Drain and rinse the water several times during the soaking process. After the almonds have soaked for at least 8 hours (up to 24 hours) drain and rinse one last time.
- Add the nuts to your blender. Pour in 4 cups filtered water. Add optional mixins (except the chocolate if using that).
- Blend on HIGH for 1 minute.
- Pour the blended almonds through a nut milk bag. While holding it over a large bowl, “milk” the bag and squeeze out all the milk until the pulp is dry and you can’t squeeze anymore. Put the pulp aside.
- If you are making chocolate milk, put the milk back into the blender and blend with 1-2 T of cocoa powder.
- Place finished milk in a glass container and store in the refrigerator for up to 4 days. Shake well before using.
Time saver tip: Soak a full bag of almonds. Use what you need for a batch of milk and then lay out the rest of the almonds on a towel to dry. Store the rest of the soaked almonds in the freezer and just pull what you need for later use.
If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!
Until next time, keep it real.
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