Call for a free 15-minute consultation to customize your needs | (720)712-0851

Blog Layout

Holy Homemade Almond Milk!

The Dough Mamma • Feb 20, 2015

“OMG”, as the kids’ say, “this is effin good”, says the girl from Miami.  Homemade almond milk is absolutely delicious!

I had always been hesitant to make my own almond milk.  It sounded expensive, messy and most likely, not worth my time.  It wasn’t until I was at my friend Jen’s house and she shared her homemade cardamom infused almond milk with me, that I decided I had to make this stuff ASAP.

I played around with a few recipes and quickly developed a couple of my own worth sharing.  I kid you not, upon the first sip, I said “mmm” out loud.  Every sip after that, I closed my eyes and was still saying “mmm.”  Mind you, no one else was around, so I was essentially talking to myself.  Anything that makes you talk to yourself in a joyous manner is certainly worth reproducing.

Once you make this at home you will realize there is absolutely no comparison to the store-bought stuff you see on the shelves and in the “dairy” section.  Let’s put it this way, never in my life have I drunk milk by itself, or almond milk for that matter.  Unless there was a piece of chocolate cake or a cookie, milk or its substitute, was reserved solely to drench my cereal or lighten my coffee. My father who is famous for his one liners, which make people laugh while simultaneously scratch their head,  states, “Jews don’t drink milk.”  Ummm, o.k. pops, I guess I was just one more Jew who didn’t drink milk.  Until now… Yum!

I had known for a while to be aware of products containing  carrageenan thanks to my friend Rachel and the Foodbabe.  I was pretty good about avoiding it, with the exception of almond milk.  When my son got the flu this year, we removed all dairy and sugar from his diet to help fast track his recovery.  To our delight, our picky little eater was more than happy to down his breakfast with almond milk. I knew then, I would have to make the stuff homemade if I wanted it carcinogenic free.   The success of introducing a new beverage to Mr. Picky Palate, was just the motivation I needed to get started.

*You can read more about the downfalls of ingesting carrageenan and which products contain it, after the recipe.

 

 

Holy Homemade Almond Milk!
Author: 
Prep time: 
Cook time: 
Total time: 
Serves:  1 quart
 
This recipe makes an almond milk reminiscent of a Horchata. If you haven't visited California or Miami, you may have never experienced the joy of a Horchata. Its sweet, yet not overwhelmingly so and is spiced similarly to that of pumpkin pie. If you prefer the standard taste of vanilla flavored almond milk, simply omit the cardamom, cinnamon and nutmeg. If you are calorie conscience, you can also omit the dates, and substitute with a calorie free sweetener, such as organic Stevia. The dates help to thicken the almond milk, so if you decide to forfeit the dates, your milk will have less viscosity.
Ingredients
  • 1 cup of raw almonds
  • 3 cups of water
  • 4 pitted dates
  • 2 tsp vanilla bean paste (you can also use extract, just increase to 1 Tbsp)
  • ¼ tsp of cinnamon
  • Pinch of nutmeg
  • ¼ tsp of cardamom pod innards
  • 1 Tbsp of honey or maple syrup
Instructions
  1. Place almonds in a bowl or a glass container, cover the nuts with water, cover with lid or plastic wrap and place in the refrigerator overnight.
  2. Rinse and drain the almonds in a fine mesh strainer and place in a blender. You will want the water to run clean – just like rinsing rice.
  3. To remove the innards from the cardamom pods, take a wooden spoon and flatten the pods. They should break open easily. Remove the insides, which should be various colors of black and brown and measure ¼ tsp.
  4. Take all ingredients and add them to the blender with the almonds. Blend on highest speed for 1 minute or so.
  5. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. You can also use cheesecloth over a mesh strainer. This will take a few minutes as there is a lot of solids to sift through. If you are using the cheesecloth method, use a wooden spoon to press the nut mixture and stir solids to help release the milk.
  6. Once you have emptied your blender, squeeze the bottom of the bag (or cheese cloth) to release the remaining milk.
  7. Pour into a glass jar, seal and store in the fridge for 3-4 days. If you use maple syrup, honey, sugar or dates to sweeten your milk, this will act as a natural preservative and increase the life of your milk slightly. I wouldn’t consume your beverage beyond 4 days – but don’t worry, it won’t last that long.
  8. Shake jar very before using as the mixture naturally separates when sitting.
  9. Notes: If your dates are dry, you can soak them in water to soften before placing in the blender. Discard water before adding the dates to the blender.
Carrageenan

What’s the problem with carageenan?  Carageenan, according to many medical experts and food nutritionists, causes inflammation when ingested and is also carcinogenic.  Chronic inflammation is linked to heart disease, cancer, Parkinson’s and Alzheimer’s.  Carageenan was approved as a safe food additive by the FDA in the 1970’s.  The FDA is currently being petitioned by various watch-dog agencies to ban this additive from all food products.

Carageenan is a non-nutrional substance derived from red seaweed.  It is used as a stabilizer, thickening agent and an emulsifier.  Currently, carageenan is allowed in organic products, almond milk being one of those products.  Other products that may contain carrageenan are displayed below.

Chocolate milk
Ice cream
Sour cream
Cottage cheese
“Squeezable” yogurt
Soymilk
Almond milk
Hemp milk
Coconut milk
Soy desserts
Soy pudding
Sliced turkey
Prepared chicken
Nutritional drinks
Canned soup
Broth
Microwaveable dinners
Frozen pizza

— Source: Cornucopia Institute

Spring Citrus Elixir

By The Dough Mamma • 07 Mar, 2017
Delicious and refreshing

Mamma’s Loving Lemon-Zest Pancakes

By The Dough Mamma • 13 Feb, 2017
Watching “Leave it to Beaver” reruns on Nickelodeon was an all time favorite of mine as a kid. Like a window into Norman Rockwell’s soul, Americana could not have looked any sweeter. How simple life seemed back then, kids could play in the streets, dad went to work and mom stayed home. Family roles were clearly defined and though most likely confining for women, I’m guessing there was also some comfort in the concrete expectations of motherhood.

Vadouvan Onions – Spice of Life

By The Dough Mamma • 29 Jan, 2017
The beauty of marriage lies in the history that the two have created and weaved together, a history no one else can share. The day you walked down the aisle, the day your children were born, the nights you laughed so hard you cried, the moments you knew, this was your partner, you have been truly seen. The growth and evolution from sharing your life with someone is both beautiful and challenging but like most things in life, nothing worth while ever comes easy.

Snow Day Cake

By The Dough Mamma • 22 Jan, 2017
Despite the fact I spent my college years in Vermont, neither school nor work had ever been cancelled due to snow. Vermonters are tough as nails, if you can’t drive to work, then you better strap your snow shoes on and huff it. They’re used to massive snowfall and handle business like a boss, clearing roads quickly. Colorado on the other hand, mmm not so much. It appears Colorodans simply wait three days until it warms up and the snow melts. Why use snow plows if you don’t have to?

Thanksgiving Biscuits

By The Dough Mamma • 22 Nov, 2016
By now you may be knee-deep in “de-friending” folks over the election, or quite possibly planning your relocation to Canada, eh? Considering that off-grid home in the middle of the woods yet? If so, I know a guy…

Homemade Hot Chocolate

By The Dough Mamma • 06 Nov, 2016
As you can tell from the picture above, this post was originally intended for Halloween and Dia de los Muertos, clearly we are a day late and a dollar short, but hey it’s chocolate and can be enjoyed any time of year.

Cast Iron Cornbread

By The Dough Mamma • 24 Oct, 2016
I remember first becoming a mother and questioning what my new position should look like. Should I still play the Beasty Boys in carpool, or should I be more responsible and play children’s music. Similarly now I question, what does it mean to be 40? Will I be buying my New Year’s Eve dress at Chico’s? Should I start buying Werther’s and clutch my pearls in dismay? Can I still watch the Housewives’ franchise or should I really buckle down and watch CNN nightly? What does it mean to be 40?

Cherry Tomato and Caramelized Onion Tart

By The Dough Mamma • 09 Oct, 2016
I’m embarrassed to admit I don’t particularly care for tomatoes. I’m rather picky about them in fact. I’ve always requested tomato-free sandwiches and hamburgers. If my meal happens to arrive with one of those little culprits, it’s like an affront to my soul. Here I am waiting for a bacon cheeseburger with crispy lettuce and they want to throw a wet slice of tomato in the bun, no thank you! The texture simply doesn’t appeal to me. Though I can appreciate their earthy sunburst flavors, I generally prefer my tomatoes in other forms such as: ketchup, marinara and soup. I will however make an exception for cherry tomatoes. Their size, the way they pop in your mouth and their savory-citrus flavor, make them far more appealing.

Cinnamon Apple Raisin Cake

By The Dough Mamma • 02 Oct, 2016
Filled with tart cinnamon apples, plump raisins and a delicate crumb similar to a coffee cake, this lovely dessert is perfect for the New Year or any celebration. Best served warm with a sprinkle of powdered sugar, it’s a delightful ending to any meal. Alternatively, you can allow this cake to cool completely and top with whipped cream or vanilla bean ice cream.

Maple Chicken and Goat Cheese Salad

By The Dough Mamma • 28 Sep, 2016
This salad is easy to make, and has a lovely variety of flavors which marry well and leave you satisfied. Crispy maple chicken, tangy goat cheese, crunchy hazelnuts and roasted red peppers, this salad is a big crowd-pleaser. Dress with your favorite vinaigrette and dinner is served.
More Posts
Share by: