Sunday, October 16, 2011

Almond & Rice Milk

If you've chosen to not consume dairy milk for whatever reason you've likely noticed that some of the the non-dairy milks can be pretty pricey.  I've been on a kick of making my own  milks and we are loving them. They are simple, easy, and I would argue much more cost effective.  Not to mention that the boxed milks are still pretty processed.  Now don't get me wrong I still usually have a box or two of coconut milk on hand to use when I don't have any homemade milks ready and don't have time to make them, but  I really do prefer using the homemade ones.  I like the idea that they are more pure and natural and really they just taste better in my opinion.  I would argue once you've had homemade almond milk you'll never want to go back to the boxed stuff!!  My 3 year old LOVES the homemade almond milk.  She gets very excited to help make it and then drink a big yummy cup of fresh, frothy almond milk.  

Almond Milk

1 cup whole almonds (not roasted or salted)
4 cups water
1/4 cup sweetener of choice (raw honey, pure maple syrup, brown rice syrup, agave, dates)
Vanilla (optional)

I prefer to soak my almonds prior to making the milk. Typically I will soak them overnight and make the milk in the morning.  I put the almonds in a glass quart jar and fill with water.  In the morning I drain and rinse them.  Then place almonds, 4 cups water, sweetener (if using), and vanilla (if using) into blender and blend until creamy and frothy.  Strain through a nut milk bag, fine sieve, or cheesecloth.  Viola' wholesome almond milk that is straight from your kitchen with no processing!
 Extra Tips:  The leftover pulp can be saved and used in baking and homemade crackers (recipes including this pulp will come soon!).  If you don't have time to soak the almonds, no worries.  The milk will still turn out great and tasty.  There are lots of extra health benefits to soaking almonds, including higher amounts of nutrients that are more easily available for the body to absorb.  However, even in it's un-soaked state it's still much more pure and wholesome than the boxed alternative. 

Rice milk is just as easy.

 Rice Milk 

1 cup cooked organic brown rice
4 cups water
1/4 cup sweetener of choice (optional)
vanilla (optional)

Place all ingredients in blender and blend away.  Strain and serve.  No soaking required. Great way to use up leftover rice that's just sitting in the fridge.

Store the milks in glass containers in fridge.  The milks will last for 4-5 days.  Both of these make a tasty treat when blended with a little raw cacao! I don't need my kiddos to have that extra energy boost but you better believe some days I need it! 

Happy milk making friends!!

1 comment:

  1. Hey Jenn - thanks for posting this! I haven't made my own non-dairy milk since my IIN days & I kind of forgot how easy it is! I love your simple recipes & I'm definitely going to give it a try this week. I've resorted to buying the Meijer organic soy milk, but I feel a little bad every time I do b/c I know it's border-line junk food :)