Many people have trouble when it comes to digesting dairy products. Not only do many people suffer from lactose intolerance but there are also people with allergies to one or more components found in cows milk. And then there are some people, like me, who’s stomach just runs much more smoothly without dairy. Both Eva and Emilie have trouble with dairy so we don’t consume any in our household, but that doesn’t mean we have to miss out on anything.
Not all supermarkets are stocked with alternatives to dairy milk, and when they are, the alternative are usually high in sugar or preservatives. But almost all supermarkets keep almonds in stock, and as it turns out almond milk is super delicious!
So once a week, usually up to the weekend, I make a bottle or two of almond milk. It is super easy to make, doesn’t take much time except a little planning, and Eva loves it! At the time I’m writing this Eva is 18 months old and she just learned how to say ’more!’ – so everytime I pour her some almond milk, she faithfully responds ’more more more!’.
In her daycare they always serve dairy milk. Like everywhere in Denmark, dairy products are a main stable. So I think she feels a little excluded when they pour milk for all the other children and all she gets is water. So, when the end of the week comes, it is time for compensation!
You’ll need (for 5 dl / 2 cups):
- 2.5 dl (1 cup) almonds
- Fresh water
- A blender
- A bowl
- A bottle or something else to keep the almond milk in.
1. Soak the almonds. The way I usually do it is super easy. Thursday evening I put 2.5 dl dry almonds (approximately 1 cup) in a large bowl and cover them with water. Then I put a lid on the bowl and put in in the fridge. I usually take them out Saturday, but Friday evening should also be fine. The almonds should now be all swollen like you can see in the picture below.
2. Blend them good. Discard the soaking water and put the almonds in a blender with 5 or 7.5 dl water (about 2-3 cups) depending on how creamy you want the milk to be. I usually opt for 7.5 dl (about 3 cups) when it is just for drinking straight up since I think the taste is perfect for this (and that way I get more milk for my almonds). If you want to use it for hot cocoa I would make it more rich and only use 5 dl water (about 2 cups).
Now blend it on the highest setting for 2-3 minutes. While it is blending you can ready the bowl with the cheesecloth. I usually use an elastic band to secure the cloth over the bowl. Make sure the cloth is not stretched tight so the milk will spill, but let it hang somewhat loose.
3. Pour the mixture. Make sure the cheesecloth is fastened enough to hold some weight and then gently pour the liquid onto the cheesecloth.
4. Strain the almond meal. When everything has been poured, give the liquid a minute to sink through the cloth. You can use a spoon to stir it a little. When most of the water is in the bowl pick up the cheesecloth and squeeze the rest out. Twist the cloth and squeeze as much liquid from it as possible. This is especially important if you, like I would suggest, intend to make use of the leftover almond pulp.
5. Keep it in the fridge. Now you’re practically done. All you need is to pour the milk into a container and let it cool down in the fridge.
I usually let Eva have a glass right away. She is always very helpful in the kitchen and even though there is not much she can actually do yet, I always make sure to let her assist me. I just let her do small tasks like holding the bowl or turning on the blender. She is mostly content with watching though – as long as she gets some almond milk when we are done.
And there we have it. Super easy home made almond milk.