So why, you’re wondering, would I post a recipe for almond milk when you can just pick a carton off the shelf at any supermarket.
Well, here’s why. Making almond milk at home is way, way easier than making a trip to the supermarket. Besides, things made from scratch in your kitchen just taste infinitely more delicious and — big bonus– they’re free of all those additives and preservatives that don’t make much sense, on the carton or in your tummy.
Almond milk is a great substitute for dairy milk in sweets, and if you can’t eat soy for whatever reason, it is a great substitute for soymilk in beverages, including coffee and tea. It’s perfect even as a drink on its own. And for Indian sweets almond milk is a better-than-perfect substitute for milk because it has no cholesterol, is lower in calories, and adds that deliciously nutty flavor that dovetails beautifully with those warm Indian spices like cardamom and nutmeg.
- 1 cup almonds,whole
- 4 cups pure, filtered water
- 1 tsp agave nectar or maple syrup
- ½ tsp salt (optional)
- Soak the almonds overnight or-- in a hurry-- zap them in the microwave for around 4 minutes.
- Place the almonds, filtered water, and other ingredients in a powerful blender and process until the almonds have broken down completely.
- You can filter the almond milk or leave it alone. I like the thickness and nuttiness that the almond sludge gives the milk and it's just amazing in sweets.
I couldn’t make a holiday recipe to share with you pre-Thanksgiving because of ongoing issues with Freddie– he will be 18 in December and his health has not been, let’s just say, rosy. But we’re grateful and happy to have him around for another Thanksgiving.
Have a joyous and wonderful Thanksgiving, all. And try and make it a nice day for the turkeys too– by not eating them.