Look at that tall glass of milk!, almond milk that is.
Recently, I’ve been having stomach issues when I have dairy: milk (though I barely drink milk), cheese etc. Not too bad, but bothersome enough to make me change my intake. I also have been having the same experience with eggs. When ever your body is speaking to you (positively or negatively) then you have to adjust. Your body knows what it needs and what it doesn’t, all you have to do is listen.
Now we come to the recipe ladies and gentleman: 100% organic almond milk. A great alternative for you lactose intolerant people, a wonderful vegan option, and some studies show it is better for you than soy milk.
All you will need is 5 minutes of your time, blanched almonds, water and a blender.
Put your blanched almonds into the blender. Depending on how much milk you would like, will depend on how much water and almonds you will use. I used 1 cup almonds and 2 cups water.
You can add 100% pure maple syrup for taste if you’d like.
After you blend the mixture together for about a minute and a half, you’re going to strain the pulp
I didn’t have one of those nut pulp strainer gadgets, so I used what I had handy, paper towels!
Double up your paper towel, place it over the jar or bowl of which you will store your milk and pour your almond milk mixture in. Then you will want to close up the paper towel (as if you were squeezing icing through an icing bag) and gently squeeze the milk through. The pulp will stay in the towel and the creamy milk will be ready to drink!
Do not be alarmed if your milk separates, that is natural. All you have to do is shake before use.
Hope you enjoyed this little recipe!