Make your own almond milk - Emily Skye

Make your own almond milk

Make your own almond milk

Most of you are familiar with my general aversion to dairy, as most of us cannot properly digest the lactose. So I thought I would share a recipe for homemade almond milk that is not only a delicious alternative to milk in your coffee (and VERY easy to make), it also has a wide range of nutritional benefits that you should know about.

  • Firstly it is cholesterol and saturated fat free! Yet it is still full of those good fats, including omega fatty acids, which help promote a healthy heart.
  • It contains about 30% of your recommended daily calcium intake and it comes with a healthy kick of vitamin D. Together these nutrients help improve bone and teeth strength as well as reduce your risk of osteoporosis and arthritis.
  • It is low GI, lactose free and delicious!

Making your own almond milk is really simple. All you need (apart from almonds) is a blender and something to strain it with. Many people use cheesecloth, however this can be a little tricky if you are not used to it. A fine mesh strainer will also do the trick (or even a fresh pair of stockings!), or there are nut milk strainers available that are cheap and reusable, so if you think you might become a regular ‘nut-milker’ then this might be the best option!

  1. Firstly place 1 cup of unsalted, raw almonds in a sealable container with a pinch of Himalayan rock salt, and cover with filtered water to soak for 12 hours. You will notice that the almonds have increased in size and look nice and plump when they are ready.
  2. Then drain the nuts, discarding the water, and rinse well.
  3. Place in a blender with 3 cups of filtered water. You can keep your almond milk as simple as that, or for sweeter milk add a pitted date and a few drops of vanilla essence. To make creamier milk you can also add a tbsp. of coconut butter or almond butter.
  4. Blend these ingredients on high for about a minute or until completely pulverised.
  5. Then strain the liquid into a jar or jug, squeezing the pulp to get all the milky goodness out.
  6. You don’t have to throw away the nutty pulp you are left with, this goes great on your muesli, in a smoothie, or even in your favourite protein ball recipe! It’s still packed full of goodness and tastes delicious.

This milk can be stored in the fridge for up to 3 days, it is as simple as that! Now you can enjoy it with your morning coffee, on your muesli or even just as is!

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