The Making of Homemade Almond Milk
|Before and After!|
As promised, I got myself in the kitchen and made up my first batch of homemade almond milk! For those of you that missed why I finally decided to give this a go, you can check what my motivation was here!
|Almonds Soaking Overnight|
Now, I will admit that I was a little less prepared for this than I thought. I went to the store and picked up some raw almonds and thought I had everything else to make this smooth and successful. I used this recipe from Oh She Glows (great blog by the way) and I wanted to use vanilla extract which I was sure I had, but it turns out it was peppermint extract from another baking recipe I tried some time ago. Now, granted the recipe says that the vanilla extract (or vanilla bean if you want to be extra fancy) is optional, but I did want to add that touch. The pure organic maple syrup I had came to the rescue as the substitute! I also did not have cheesecloth or a nut milk bag, but I do have an extra fine strainer so I used that instead.
|Almond Pulp After Blending|
I felt very pleased and empowered by making my own almond milk! There is something to be said for taking matters into your own hands completely when it comes to what you put in your body. As I said before, yes, it is much easier to grab things off the shelf, but when you are able, make the time and investment in yourself to go above and beyond and feed your body the absolute best foods you can. Your body will thank you continually and once you start, you will find yourself visiting the shelf a little less often. Always do remember that when you do buy off the shelf, check and understand the ingredients! This is key!
|The finished product!|
I would love to hear your homemade almond milk making experiences, so if you have one to share or some more tips for the process, please let us know in the comments!