Milk is a dilemma for me. I love a creamy, hot latte, but the thought of drinking that much milk grosses me out a bit.. especially after watching a video on factory farming.
Soy milk to me tastes great in a latte, but I will only touch it if it’s organic and even then intuitively I don’t feel that great about drinking a lot of it. Did you know Soy is one of the most genetically modified plants?
Rice milk? hmmmm it’s too sweet for me.
So in terms of a good coffee I’m still searching for the best alternative. Perhaps I should just stick to herbal tea and be done with it.
I love to eat my cereal with Almond Milk though and I resisted learning how to make my own because I thought it was going to be process, but turns out it is actually super easy to make.
Most commercial almond milks have a few added ingredients which makes it not ideal, but when you make your own you know exactly what you’re taking in. You can sweeten it with a medjool date or two or just have it plain. Keep the almond pulp when straining – it can be used in muffins or breads.
- 1 cup raw almonds
- 2 cups filtered water ( extra for soaking)
- 1 medjool date
- Put the raw almonds in a bowl and cover with filtered water.
- Allow to soak overnight and for up to 2 days ( the longer they soak, the creamier the milk will be)
- When the almonds have soaked for long enough, drain and rinse them.
- You can easily shell the almonds at this stage, but it is not necessary.
- Place the soaked almonds in a high speed blender with 2 cups filtered water and the medjool date. For creamier milk use less water.
- Pulse a few times to break the almonds up, then blend on high for 2 minutes.
- Line a fine mesh sieve with cheesecloth or a nut bag and strain the blended liquid through into a glass jar.
- Seal tightly and store in the fridge and use within 4 days.