Almond Milk is a staple in our house. It gets utilized in curries, sauces, baking, breads, chai and more. It’s creamy enough for many uses and works beautifully as a dairy milk substitute.
I take advantage of blanched almonds for a less outstanding almond flavor within the milk, which works beautifully in Masala Chai, Coffee, Lattes, smoothies, curries and vegan almond milk based cheeses. Blanched almond milk might be strained through a daily strainer. Much easier to wash too. just scoop the pulp using a spoon, rinse the strainer and done. I don’t often make almond milk at home, due to shelf life and since of easy availability of packaged milk, but once I do, that is how I make mine. Ha! The method works just about exactly with raw unpeeled almonds as well.
Almond milk from blanched almonds works so significantly better in chai (Spiced milk tea/chai latte) or coffee. The blanched almonds give a less intense almond flavor to the milk. In the event you use the almond milk often for heated concoctions or in curries. add 2 raw cashews per 1/2 cup almonds while soaking. This creamier almond milk works great for a complete milk sub for chai tea and vegan almond milk based cheeses.
The issue I actually have with homemade almond milk is the strong almond-y taste which might turn into much more outstanding in a beverage reminiscent of boiled chai tea or almond milk based smoothies and milk shakes. Within the pursuit of the favourite and ideal morning chai (which is a a morning must for a lot of Indians), I made a decision to try blanched almonds to make the almond milk. And imagine you me, it makes a world of difference. Thankfully, I don’t necessarily need to blanch the almonds and peel each by hand as Blanched Almonds
I make creamier milk with less water to make use of in my chai or coffee and to make almond milk yogurt (from my book). Add roughly water to preferred consistency.
Steps:
Soak the almonds. Each blanched and raw pictured.
Drain completely. Then pour boiling water on the almonds and let sit for five minutes. This helps soften up the almonds much more for mixing. Drain and wash and transfer to a blender.
Mix with 1 to 1.5 cups of water.
Strain through a daily strainer or cheesecloth lined sieve or nut milk bag for milk made with blanched almonds. Much easier to wash too. just scoop the pulp using a spoon, rinse the strainer and done.
Drain through a nut milk bag or cheesecloth lined sieve for milk made with unpeeled almonds.
Save the pulp for Cherry almond thumbprint cookies. or add to curries.
Pulp from 1/2 cup blanched almonds and 1/2 cup raw unpeeled almonds.
Drink up or store for 4 to five days.
Print Recipe
The way to make Almond Milk at home
The way to make Almond Milk at home with raw or blanched almonds. Easy, delicious and fewer cleansing if you happen to use blanched almonds.
Servings: 2 cups
Calories: 184kcal
Ingredients
- 1/2 cup (62.5 g) blanched almonds or raw almonds
- 1.5 to 2 cups (375 ml) water
- a tiny pinch of salt
- sweetener to taste
Instructions
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Soak the almonds in enough water overnight. I keep them on the counter for a number of hours after which refrigerate.
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Drain and wash the almonds. Add boiling water to the bowl and let sit for five minutes.
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Drain, wash, add the almonds to the blender. Add 1 cup water.
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Mix for a number of minutes for 2-3 cycles. Add 1/2 to 1 cup more water + salt + sweetener. Mix mix. I often add 1/2 cup to make a creamy almond milk to make use of in chai or coffee. Add more water to preferred consistency.
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If using blanched almonds, you’ll be able to strain the almond milk through a strainer or cheesecloth lined sieve or nut milk bag. Use a spoon to press when the strainer is full, remove pulp from the strainer and strain the remaining milk.
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If using unpeeled almonds, strain through a nut milk bag or cheesecloth lined sieve. Squeeze to remove as much milk as possible.
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Use the pulp so as to add creaminess to any of the Indian curries, soups or Dals. Or make almond pulp cookies,
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Store within the refrigerator for 4 to five days. In the event you don’t use up the milk inside 4 or 5 days, freeze into ice cubes to make use of so as to add to smoothies, curries etc, or make almond milk yogurt from my cookbook.
Notes
Dietary values based on one cup
Nutrition
Nutrition Facts
The way to make Almond Milk at home
Amount Per Serving
Calories 184
Calories from Fat 144
% Day by day Value*
Fat 16g25%
Saturated Fat 1g6%
Sodium 160mg7%
Potassium 205mg6%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Calcium 79mg8%
Iron 1mg6%
* Percent Day by day Values are based on a 2000 calorie food regimen.
