Go a little nuts

almond milk

Nut milks and have steadily grown in popularity with the trend toward minimizing animal products, and they've long been a boon to people who suffer from lactose intolerance. However, if you've read the ingredient list for most nut milks (almond being the most popular), you will likely find a host of added ingredients including sugar, flavorings, and emulsifiers. Reading this laundry list of components may lead you to believe that making this product would be difficult, but it turns out that making nut milk is easy and only requires two ingredients: nuts and water.

The basic formula is to soak the nuts in water for several hours, then blend them together and strain. You can use a variety of nuts and change the ratio of nuts to water to make your drink thicker or thinner. The leftover nut meal can be used as is in smoothies or dried to use in a variety of baked goods.

The nut milk will only keep a few days in the refrigerator, so don't make more than you plan to use. Since your nut milk won't have any added sugar, it can be used in both sweet and savory applications. If you're looking for ideas on what to do with that milk, or with the leftover nut meal, here are a few popular recipes from the EYB library:

Chicken breasts with green chile-almond cream sauce
Almond milk creamed spinach
Pear and almond tart
Flourless orange cake

Once you've mastered almond milk, your next assignment (should you accept it) is orgeat, an almond-based syrup used in cocktails, most famously in Mai Tais. Orgeat follows the same basic procedure as homemade almond milk, but sugar and orange flower water are added after the milk is finished. Adding a bit of vodka helps the orgeat last a bit longer, but it would be easy to use in a hurry with these classic and modern drinks containing orgeat syrup. Cheers!

1 Comment

  • Rinshin  on  4/6/2014 at 6:51 PM

    I make almond milk and my husband makes soy milk using his soyajoy maker since it first came out. I make mine the old fashioned way. I love both soy and almond milk. I've also been making tofu from soy beans for almost 15 years using Laura beans. I think I can make tofu with my eyes closed. I just made one style a little while ago - regular and cooled milk for making silken tomorrow. I prefer almond milk for my cereal though but prefer using soy milk for making Japanese food items.

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