I grew up drinking milk everyday like all of us. Summers brought with them chilled cold coffees, banana shakes, mango shakes, ice cream shakes. Winter evenings were made cosy with steaming hot cups of hot chocolate, doodh chai, doodh jalebi. My love for milk continued unabated for may years to come….till I discovered I’m lactose intolerant. Thank god for yogurt which I can still enjoy on a daily basis and these amazing alternatives available..soy milk, coconut milk and Almond Milk.
Almond milk is delicious on its own, creamy and slightly nutty in flavor. You can certainly add a sweetener to it if you like a sweeter version. It’s a fabulous addition to your smoothies and shakes. And yes very healthy. Its alkaline, low in calories, glycemic index and sodium, high in healthy fats, cholesterol free, rich in Vitamins A, B, D & E. While it doesn’t offer as much calcium as cow’s milk, almond milk does offer 30 percent of the recommended daily amount. Since its lactose free, its easy on the digestive system as well.
The fact that its great tasting, versatile and nutritionally dense is appealing to many people and not just the ones following a vegan diet!
Its surprisingly easy to make at home. We are talking about soaking almonds overnight and grinding them with water the next day, then strain and drink. Grinding and straining takes a few minutes, but that’s about all the work you’ll have to do! Unprocessed, wholesome and economical almond milk in 10 minutes top. I have some pictures below to show the process.
Soak the almonds.
Plumped almonds after 12 hour soak. Rinse well.
Blend with fresh filter water.
Strain through a cheesecloth.
* Add 5-6 dates ( or 4 Tbsp honey), 1 tsp cinnamon, 1 tsp vanilla extract to make Sweet Almond Milk.
* 1Tbsp of cocoa powder to sweet almond milk to make Chocolate Almond Milk. Add additional sweetener if required.
* Mango and 2 green cardamoms ( seeds only) to the sweet almond milk to make Mango Cardamom Shake.