Almond milk is similar to the cow’s milk but without the drawbacks typically associated with digestion. Lighter and just as creamy, almond milk has the same nutritional qualities as cow’s milk. Here is a simple recipe to prepare it at home.
Almond milk: what is it?
Although it is very nutritious, cow’s milk is causing many inconveniences (intolerances and allergies that can cause a number of chronic diseases), which is why many people increasingly turn to almond milk because it is more easily assimilated by the body. It does not contain lactose; the famous sugar found in milk that many are unable to properly digest and causes many diseases and discomfort in digestion.
What are the characteristics of almond milk?
- The taste is very nice;
- It has great nutritional qualities, it is rich in vitamin E (beneficial to the skin), vitamin D, calcium (30% of the recommended daily intake), iron (cell health), riboflavin (muscles) magnesium, fiber and essential fatty acids;
- It is easily stored even outside the refrigerator;
- It has a low amount of sugar.
It is good to know that its calorie content is very low: you must know that a glass of almond milk contains only 60 calories, while a glass of whole milk contains 146, semi-skimmed milk 122 and a glass of skimmed milk 86. Its low calorie profile makes this food the perfect companion for your figure, especially if you want to lose weight.
The only downside of the almond milk is that it is a bit more expensive! And yes, the price of almond milk is higher than cow’s milk and often it contains food additives that are not always beneficial. Many people still buy it despite its high price, but be aware that you can do it yourself at home to avoid the intake of food additives!
A simple recipe for homemade almond milk
Recipe for 4 cups of homemade almond milk
5 ounces of almonds with skin and preferably organic (no need to peel, if the skin is fine enough, there will be no trace of it your vegetable milk).
In a large bowl, place the whole almonds (with skin) and immerse them in 2 inches of water. Marinate overnight at room temperature. This step is very important because it will determine the quality of the vegetable milk.
The next day, boil the water with almonds. Then, drain the almonds (which will be swollen because they will be full of water) and grind in a food blender with 1 cup of water (at normal temperature) so as to make “wet powder” (blend for 2 to 3 minutes). The resulting mixture will have the same texture as a thick paste.
Then put the paste in a bowl and pour over 2 cups of boiling water. Let this mixture stand for about ten minutes. This step with boiling water is also essential. Then gradually pass this mixture through a fine sieve and pour into another container. You must get the best possible milk by pressing with a ladle on the sieve if necessary.
In preparing your almond milk, you can improve its flavor by adding a spoon of organic honey, a pinch of vanilla or nutmeg or any other spice you usually use. Mix well. Your milk is ready to drink!
Warning: nutmeg is a product which can cause serious damage when consumed in high doses. Indeed, a quantity equivalent to 5.5 grams can cause rapid heartbeat, a hallucinogenic crisis or cramps. Use it in moderation.
What to do with the remaining almonds?
After preparing the almond milk, you can “recycle” the remaining almonds glued to the sieve to make flour to prepare cakes or even soups. You can keep it for a few days in the refrigerator and much longer if you freeze it.