Almond Milk
Oh. My. Lusciousness! I just tasted my first batch of homemade almond milk minutes ago and it is so delicious I ran to the computer, bumped today’s planned “recipe of the day”, and started writing this. This almond milk is so creamy, frothy and easy to make, you’ll wonder why you ever bothered to buy it in the store. Not only is the milk itself incredible and perfect to add to your own cereal or coffee, but my best little taster just made a case for drinking it all on its own! You should have seen Kenya chowing down on the ground almonds and milky solids which are strained out of the finished milk. He totally made a meal out of it (as did I, stealing bite after bite).
Almonds are rich in the antioxidant vitamin E, which boosts your little one’s immune system. They’re also a good source of calcium which plays a part in healthy bones, teeth and immune function. Don’t feel limited to only almonds, though. You could make this exact recipe with cashews, brazil nuts, walnuts and more. Just pour a touch of this over fresh berries and it’s as good as the taste of fresh cream. Obviously, if your little one has a nut allergy, this recipe isn’t for them.
Again, I do realize that you can buy a box of almond milk at the store to keep handy, but one taste of this recipe and you will understand why it’s worth the MINUTES it takes to make your own.
Almond Milk (Makes 3 1/2 Cups plus 3/4 Almond Puree)
1 Cup Almonds
2 Tbsp Agave
1/2 Tsp Vanilla
4 Cups Water
1. Place all the ingredients in a blender and puree on high for one minute or until almond are in tiny pieces.
2. Place a strainer in a large bowl and cover the top of the strainer with cheesecloth (this step is important because the almonds will be in such small pieces that the cheesecloth and strainer need to stop them from going into the milk).
3. Pour the almond milk through the cheesecloth. You may need to do this in stages so the milk can slowly strain through the cheesecloth. It may help taking a spoon to scrape the bottom of the cheesecloth so the milk can pass.
4. Pour the milk and the almond puree into separate containers and refrigerate.
5. Serve.
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Tags: allergies, almond milk, almond milk recipe, big kid recipes, brazil nuts, breakfast recipes, cashews, easy recipes, healthy recipes, homemade almond milk, homemade baby food, how to make almond milk, milk, recipes for kids, rice milk, soy milk, vegetarian recipes, walnuts, wholesome baby food, wholesome toddler food
I found that if I soak the almonds overnight, it breaks down the almond even more and doesn’t make my blender work so hard (I actually use my immersion blender)
Great tip!