Happy Healthy RD

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Homemade Coconut Almond Milk

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Make your own coconut almond milk with this easy recipe - Happy Healthy RD I have another Meatless Monday post for you today or maybe it should be called Dairyless Monday.  We’re talking about making your own almond milk today! I posted a DIY almond milk recipe awhile ago but since then I’ve perfected the recipe and wanted to share a version I recently made with coconut.   This almond milk is sweetened dried dates, cinnamon and a touch of vanilla.  I like to drink it straight out of the fridge but it is also great in smoothies, tea or coffee, or with granola. I know milk alternatives are really popular right now – there’s almond, cashew, rice, hemp, coconut, the list could go on.   Each type has its own nutritional benefits.  I don’t have a strong opinion about one type of milk being better than the other.  I think it is always a good idea to include a variety of foods in your diet including different types of milk.  If you’re looking for high protein milk, cow’s milk is most likely always going to win followed closely by soy milk.  I have seen different almond and coconut milks now with added protein in the stores too.  Always a good idea to check the nutrition labels to find the right milk for your needs. jessie_erwin_nondairy_milk_chartTable from Food & Nutrition. org by Jessie Erwin who blogs at The Happiness in Health DIY Coconut Almond Milk - from the Happy Healthy RD There are two things that are key to making homemade nut milk: 1. Planning ahead – it helps to soak the almonds for at least a few hours before hand.  2. A nut milk bag – I resisted buying one of these and was just using a strainer but a bag really does help get all the pulp out so you are left with a smooth milk.  You can find them online (I have –affiliate link) or at health food stores.

 Coconut Almond Milk

This milk bottle is acutally an antique milk bottle from my Great Grandpa’s Dairy – Lake Shore Dairy in Holland, MI.  He would get the milk from the farmers and then pasteurize, bottle and deliver the milk himself.  This size bottle was what was delivered to schools.  I love having a piece of family history that I can still use in the kitchen today!

Coconut Almond Milk

5 pitted dates (if dried out, rehydrate in warm water)

2 cups almonds, soaked for at least 2-3 hours

1 cup shredded coconut

1/2 teaspoon cinnamon

1 teaspoon vanilla

5 cups warm to hot water

Combine all ingredients in a high speed blender.  Blend until contents are milky white and the almonds are ground to a smooth pulp.  Strain through a fine mesh strainer or use a nut milk bag.  Save the pulp to use in breads/baked goods or dry out and use as you would use almond meal. Store milk in an airtight jar in the fridge.

What kind of milk do you drink? Have you ever made your own milk?

Be Happy, Be Healthy!

Homemade Almond Milk

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Almond milk is one of those things that we still buy at the mainstream grocery store.  It is a food which I would put under the ‘processed’ category.  So in attempts of ridding the fridge of processed food, I made some homemade almond milk.  It is so easy peasy I think I’ll continue to experiment with making it regularly.   I didn’t follow a particular recipe and just decided to wing it (I am the worst at taking the time to follow recipes).

So here’s how it goes down.  Most recipes suggest soaking the almonds overnight.  I soaked mine for about 12 hours or so.  It is pretty amazing how much they plump up.  Soaked almonds taste really good!  So make sure to eat a couple.

1. Soak almonds for 8 hours or more.  Rinse and add filtered or distilled water.

2. Add desired spices and/or sweeteners.  I added 1/2 teaspoon of cinnamon and a dash of vanilla extract.  In the past I have used dried dates as a sweetener but this time I left it unsweetened.   Other possible additions are nutmeg, cocoa powder, honey, maple syrup, or I just got the idea to use pumpkin spice for fall inspired drinks!  Or almond extract!  Why didn’t I think of these additions when I was actually making the milk??  Oh well, next time!

3. Blend with filtered or distilled water until almonds are completely blended.

4. Strain.  I used a cheesecloth and mesh strainer combo.  It was a bit messy but doable.  I might have to invest in a nut milk bag (a special bag used to strain out the nut pulp) but first I have to think of another name to call such a thing.  Pulp strainer, milk filter…I don’t know but nut milk bag just sounds wrong.

I saved the leftover pulp and added it to some zucchini bread I made.  I couldn’t even taste it in the bread.  I bet it would work in pancakes, muffins, or any other baked good.  You can also dehydrate the pulp and use it like almond meal.  To dehydrate cook in a low oven (probably about 200 degrees) for an hour or so.

5. Enjoy!

 

 

 

This is about 2 cups of almonds.

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The water looks gross because I added cinnamon.