{"id":699,"date":"2011-05-21T17:08:34","date_gmt":"2011-05-21T17:08:34","guid":{"rendered":"http:\/\/www.colourfulpalate.com\/?p=699"},"modified":"2012-08-31T16:27:55","modified_gmt":"2012-08-31T22:27:55","slug":"how-to-make-almond-milk","status":"publish","type":"post","link":"https:\/\/www.colourfulpalate.com\/?p=699","title":{"rendered":"How to Make Almond Milk"},"content":{"rendered":"

\"Almond<\/p>\n

Most of our family tries to avoid drinking cow\u2019s milk. Sometimes we use it for baking or use a splash in our tea, or we\u2019ll use it when we\u2019ve ran out of our nut milk, but generally I try to boycott it. I still eat dairy (but not as much as I used to), in the form of some cheeses, yogurt, chocolate (duh!), and when it\u2019s in recipes. As a singer, I really do feel like I can sing easier and smoother when I have less dairy. If I have yogurt, milk, or chocolate before a concert I can feel the difference.<\/p>\n

After drinking barely any cow\u2019s milk for years I don\u2019t even really like it anymore. I still have it occasionally for a bowl of cereal when we\u2019re at someone else\u2019s house (I travel a lot) or when I\u2019m too lazy to make almond milk, and then I remember how much I like my precious nut milk.<\/p>\n

It seems to be cheaper to make almond milk, or at least on par with the same price as a gallon of cow\u2019s milk. I worked out the numbers once to see if the price of buying all those expensive almonds was worth it. Yuppers.<\/p>\n

We love our almond milk so much. It\u2019s silky, smooth, and tastes really good. It has a lot more vitamins and minerals that commercial cow milk.\u00a0 It\u2019s also very low calorie, about 40 calories per cup. You switch your cow\u2019s milk with this almond milk and you be taking eating 100 calories less a day! With so many people becoming dairy intolerant these days, the need for finding a dairy alternative is getting more necessary. And a lot of people are avoiding soy milk or don\u2019t like rice milk. I don\u2019t mind either, but almond milk definitely is my favourite.<\/p>\n

Here\u2019s our recipe! You can make this a little thicker by using less water, but we like to make our dollars stretch a bit more.<\/p>\n

Raw Almond Milk<\/h2>\n
    \n
  1. 1 cup raw almonds, soaked overnight<\/li>\n
  2. 6-7 cups pure water<\/li>\n
  3. 1 tsp. vanilla<\/li>\n
  4. Pinch sea salt<\/li>\n<\/ol>\n

    Rinse the almonds and throw out the old water. Toss the nuts and the rest of the ingredients into your high speed blender* (we have a Vita-Mix). Blend on high for 2 minutes. Now grab a big bowl and a cheesecloth (we buy a paint strainer from the hardware store! Works SO well and it\u2019s super cheap! Be sure to rinse it before you use it!) and strain, strain, strain your milk. You want it smooth! Pour the milk into a beautiful pitcher and enjoy! It\u2019s SO easy to make and everyone loves it!<\/p>\n

    *If you don’t have a high-speed blender, I don’t think you need to worry. There’s no need to have a super smooth milk from the blender because you’re going to strain it anyway!<\/p>\n

    Note:<\/span> Be sure to buy good quality almonds. They cannot be roasted or salted. They must be raw. We made almond milk from different almond distributors than we usually get from (Costco! Best place ever!) and it was horrid milk, even though the almonds tasted okay by themselves. Perhaps they were slightly roasted.<\/p>\n

    \"Almond<\/p>\n

    \"Almond<\/p>\n

    Keep refrigerated and if the milk separates after a day or two, just stir it up! It should be just fine! Enjoy!<\/p>\n

    Oh, and don\u2019t forget to keep your almond pulp on hand! There\u2019s no use in wasting any of that goodness\u2026so next post <\/em>I\u2019m having a special post from someone who has lots of lovely almond pulp recipes! Make sure you don\u2019t miss it by subscribing here<\/a>!<\/p>\n

    Have you ever tried nut milk before?
    \n<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    Most of our family tries to avoid drinking cow\u2019s milk. Sometimes we use it for baking or use a splash in our tea, or we\u2019ll use it when we\u2019ve ran out of our nut milk, but generally I try to boycott it. I still eat dairy<\/p>\n","protected":false},"author":1,"featured_media":702,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[232,1182,833,8,4],"tags":[174,1271,171,1273,1272,1269,173,172,1270,1274],"_links":{"self":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/699"}],"collection":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=699"}],"version-history":[{"count":9,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/699\/revisions"}],"predecessor-version":[{"id":4998,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/699\/revisions\/4998"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/media\/702"}],"wp:attachment":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}