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Nutty for Homemade Vanilla Almond Milk


Everyone here at Chez SGCC is lactose intolerant in varying degrees.  Luckily for me, I’m the least affected.  That means I still get to have ice cream from time to time.   And, a world without ice cream is a very sad place.  However, except for yogurt, we try to limit our dairy consumption around here as much as we can.  One product that we regularly use as a substitute for cow’s milk in cereal, coffee, etc., is almond milk.  It doesn’t contain any lactose or animal products.  It’s also a cholesterol free and low glycemic food.  And, it’s low in calories and high in nutrients.  Plus, it tastes great!     


For years, I’ve bought our almond milk from the supermarket.  It was readily available and not terribly expensive.  I had no complaints.  But one day I took a minute to read the label, and was surprised to find that there was a lot more in that carton than just almond milk – some of which I couldn’t even pronounce.   Now, I can’t tell you that any of that stuff is necessarily bad, because I don’t even know what most of it is.   But, I can tell you one thing.  If I can’t pronounce it, I sure don’t wanna eat or drink it!  

So I did a little research, and learned that making homemade almond milk is really quite easy.  You only need two ingredients –  three if you want to get fancy –  and one of them is water.  How cool is that?  And, there are no unpronounceable words to worry about either.  


The recipe [4] I used to make my almond milk came from the Food52 [5] web site, although it’s not so much a recipe as it is a method [6] that can be used with any kind of nuts.  First, you soak the nuts – in this case, almonds.  Then, you whizz the nuts in a blender with fresh water and any added flavorings.    Strain the whole mixture through a few layers of cheesecloth.  And, that’s it!  You’re done! 

I flavored this almond milk simply, with just a lovely, fragrant, Tahitian vanilla bean.  It didn’t need anything more.  It was silky, smooth and dreamy.   I’ve since made a few other batches, experimenting with different flavors.  One that I really love is a warm and earthy chai-spiced version with a touch of maple syrup for sweetness.  But you can add whatever your little heart desires.   So, go ahead.  Color outside the lines!  Make your own almond milk.  After all, what have you got to lose – except some fat, calories and a bunch of things that you can’t pronounce anyway?