How to make homemade nut milk

– Healthy Milk Alternatives –

by Leena Athparia, ND
Dairy products are increasingly becoming a source of concern with the current state of the dairy industry.  Many of us simply cannot digest milk or experience health concerns that range from digestive upset, cramps, eczema, mucous and more.
Recently there has been a surge of alternative nut-based “milks”, also known as ‘nut mylks’ to cater to the growing demand of dairy alternatives. These are made from sources such as almond, sunflower, soy, hemp, coconut and cashew.
However, store-bought nut milks may contain preservatives, sugar and other additives, so it’s best if you can make your own.  It’s not that difficult once you get practice, and it is cheaper. I personally like almond milk and am including a recipe here. Almonds are a great source of calcium & protein, have a sweet, pleasant taste and are easy to digest.

Make your own Almond Nut Milk:

 1. 1/2 cup almonds – soak overnight
2. Rinse & peel (if you’re really tight for time, you can skip peeling)
3. Blend in the blender with 2 cups of water – it can be cold water or hot water if you want warm milk (best in a glass blender)
4. For extra taste try adding a pinch of: 
    – Cardamom, cinnamon, nutmeg, or cocoa powder – and blend again.
5. Sweetener – maple syrup, honey, or dates if desired

For an Indian twist – try heating the almond nut milk with a pinch of saffron, and then add honey at the end for an evening drink. No need to strain unless you prefer a smooth texture.

(Best made fresh, but may be kept in the fridge for a few days)

Enjoy hot or cold, or use as a base for smoothies !