Homemade Creamy Almond Milk

Creamy Almond Milk Quick and Easy

Creamy Almond Milk

 

My primary reason for learning how to make Creamy Almond Milk is to add flavor to coffee. I really enjoy adding creamer to my coffee. For years, my creamer of choice was half and half. However, in an effort to reduce calories, I decided to try some alternatives. First, I tried soy milk and really enjoy the taste, but became increasingly more concerned about the list of ingredients. Next, I tried Almond Milk. The taste was acceptable, but after a few days I noticed a rash developing. The rash disappeared after I discontinued drinking the almond milk. This was puzzling because, I consume almonds almost daily without any skin issues. After investigating the ingredients, I decided the possible cause was due to the preservatives and other unpronounceable ingredients.

A few days later, a friend mentioned that she makes her own and explained the simple steps to make creamy almond milk. With just a couple of personal tweaks, I decided on this very basic recipe. The difference in flavor is amazing. It gives my coffee a wonderful almond, vanilla flavor. Occasionally, I even use it in place of milk for cereal and oatmeal.

Here are the quick and easy, step-by-step directions for making Creamy Almond Milk.

You will need:

1 cup raw almonds (preferably organic)

3 cups filtered water (plus more for soaking almonds)

1 Tbsp. vanilla (I only use JR Watkins Original Double Strength Vanilla)

1-2 Tbsp. raw honey (completely optional but, really good)

Soak Almonds
Soak Almonds Overnight using filtered water.

 

 

Cover the Almonds in filtered water and soak for 24 hours or at least overnight. The almonds will swell and soften slightly as they absorb some of the water. This will make a creamy almond milk with less grit. After soaking, rinse and place in a blender.

Filtered Water in Pyrex Measure Cup
Filtered Water

 

Pour three cups of filtered water over the almonds and set the blender to the puree setting.

Blending almonds in Vitamix
Blend until creamy.

 

Puree in blender until thick and creamy.

 

Draining almonds using a nut bag
Drain the almond mixture

 

Drain the almond mixture using a stainless steel double mesh strainer, lined with a nut bag. You will need to stir occasionally to enable most of the milk to drain.

Squeeze milk from almonds.
Squeeze milk from almonds.

 

Squeeze excess milk from the bag. Pour the milk, vanilla and honey into the blender.

 

Blend ingredients just until combined
Blend ingredients just until combined

 

Blend for about 30 seconds to a minute, just enough to combine the ingredients. Pour into a glass pitcher and place in the refrigerator.

 

Homemade Creamy Almond Milk
Homemade Creamy Almond Milk

 

 

 

The Creamy Almond Milk will stay fresh for 3-4 days.

I hope you enjoy this recipe as much as we do. Please leave a comment to share how you use almond milk and different variations you like to use.

 

 

Use the remaining almond mixture to make almond meal.

Drying almonds in warm oven.
Dry almonds in warm oven.

 

Heat the oven on its lowest setting. Spread the leftover almond meal on a lined baking sheet and place in the heated oven until thoroughly dry. Pour dried almond meal in a blender and process until fine.

Use the almond meal in cookies, cakes, bread or a variety of other recipes. It is especially delicious when used as breading for chicken strips.

Here are some of the culinary tools I use to prepare Creamy Almond Milk.

 
Simply click the image to learn more about each product:

Krona Stainless Steel Deluxe Double Mesh Strainer by Norpro
Stainless Steel Double Mesh Strainer

 

Nut Milk Bag by Rawsome Creations
Nut Milk Bag

 

Anchor Hocking 8-Cup Batter Bowl With Red Lid from Fox Run
8-cup Batter Bowl with red lid.

 

1 qt Milk Bottle
This vintage style, ceramic Milk Bottle keeps milk colder than plastic or cardboard.

 

JR Watkins Original Double-Strength Vanilla
JR Watkins Original Double-Strength Vanilla

 

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Delicious Nutritious Nuts

The Kozy Nook
October 22nd is National Nut Day
In our home, we consume nuts in some form or fashion almost daily. Frequently, we toss a few almonds, walnuts or pecans in our morning smoothie or breakfast waffles, prepare trail mix with a variety of nuts for on-the-go energy, roll chicken strips with a mixture of nuts, coconut and corn flakes for a delicious, crunchy coating, entertain with Sweet, Salty, Spicy Party Nuts or serve Green Beans Almondine as a side dish for dinner. Many times, we will grab a few almonds or walnuts to ease hunger while waiting for dinner. Sometimes, we add a few chopped nuts with our coffee grounds to add a rich and nutty flavor. Taken in moderation, nuts are a healthful addition for anyone who doesn’t have nut allergies.
When I was a child, my mother worked in a little shop in downtown Dallas. There was a Plantar’s store across the street where they roasted their fresh nuts all day. We could smell the intense nutty aroma as each batch was nearing completion. One of my fondest memories was when I would purchase a bag of hot, freshly roasted peanuts or almonds. The sweet taste of the warm nut meat was and still is one of my favorite comfort foods.
I’m sure your family has a few favorite methods of preparing and consuming nuts. Here are a few tasty recipes we enjoy.

Chocolate Almond Smoothie

Ingredients:

1/2 cup almond milk
1 tbsp. raw honey, warmed slightly
2 tbsp. natural peanut butter
1 medium banana (I use a ripe frozen banana)
1 1/2 tbsp. cocoa powder

Directions:

Place all the ingredients into a blender, pulse a few times and then process on high until smooth. If you don’t have a frozen banana, you might consider adding a few ice cubes to make it cold.
Occasionally, I will soak 1/4 cup of rolled oats in 1/4 cup of the almond milk overnight. In the morning, I will combine the other 1/4 cup of almond milk, the soaked oatmeal and the rest of the ingredients and then process as usual. If the smoothie is too thick, add a little more almond milk.

Basic Trail Mix

Ingredients:

1 cup raw almonds
1/2 cup unsalted peanuts
1/4 cup pine nuts
1/4 cup raisins
1/4 cup craisins
1/2 cup M&M’s

Directions:

This is the basic mix we usually start with and then we’ll add additional ingredients like coconut, dried blueberries, granola chunks, walnuts, pecans, pistachios or a variety of other nuts and dried fruit. This trail mix is very versatile and provides energy for busy days or exercising.

Coconutty Chicken Strips

Ingredients:

1 1/2 cups coconut milk
2/3 cup sweetened coconut flakes
2/3 cup crushed cornflakes
1/2 cup finely chopped pecans
1 tsp. Watkins Poultry Seasoning
1 1/2 pounds chicken breast, cut in 1-inch wide strips

Directions:

Preheat oven to 450 degrees.
Put coconut milk in a small bowl, and set aside. In a shallow pie plate, combine coconut, cornflakes, pecans and poultry seasoning.
Dip chicken strips in coconut milk to cover, then roll in coconut mixture. Place strips on wire rack sprayed with Watkins Cooking Spray. Place wire rack on a baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.
Note: We like a little kick to our strips so, we add 1/4 to 1/2 tsp. Watkins Cayenne Powder and/or up to 1/2 tsp. Watkins Crushed Red Pepper Flakes to the coconut mixture.

Dipping Sauce:

1 (18 oz.) jar apricot preserves (such as SMUCKER’S® Apricot Preserves)
1 cup crushed pineapple
4 tsp. prepared horseradish
Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.
Adapted from recipes found on Allrecipes.com
 

Sweet, Salty, Spicy Party Nuts

 

Ingredients:

1 cup raw walnut halves
1 cup raw pecan halves
1 cup raw almonds
1 cup unsalted, dry roasted cashews
1 tsp. kosher salt
1/2 tsp JR Watkins Purest Black Pepper
1/4 tsp JR Watkins Ground Cumin
1/2 tsp JR Watkins Ground Cayenne Pepper
1/2 cup coconut sugar
1/4 cup water
1 tbsp butter

Directions:

Preheat oven to 350º F (175º C). Line a baking sheet with a Silpat or parchment paper lightly coated with JR Watkins Cooking Spray.
Place walnuts, pecans, almonds and cashews in a large bowl, set aside. Combine salt, pepper, cumin and cayenne; add to nuts and toss to coat.
Heat sugar, water and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
Transfer nuts to the prepared baking sheet and spread into a single layer.
Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to oven and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.
Adapted from a recipe found on Allrecipes.com
 

Green Beans Almondine

Ingredients:

1 lb. fresh or frozen green beans
2 tbsp Watkins Original Grapeseed Oil
2 tbsp unsalted butter
1-2 cloves garlic, grated or minced
1/4 cup minced onion
1/4 cup slivered almonds
Watkins Purest Ground Black Pepper
Watkins Course Sea Salt

Directions:

Remove any stem or strings from green beans; rinse and drain. Heat olive oil and butter in a large skillet on med. heat. Add onions and sauté until translucent; add garlic and green beans. Toss until evenly coated. Reduce heat to low, cover and gently simmer until green beans are al dente, approx. 8-10 minutes. Season with salt and pepper to taste. Sprinkle with almonds and transfer to a serving dish.

Here are a few suggestions you may find useful:

Nut Chopper from Progressive
Nut Chopper from Progressive
Silpat
This non-stick Silpat provides even baking and clean up is effortless.
JR Watkins Ind. Manager 391032
http://www.jrwatkins.com/consultant/hpina

You can trust JR Watkins superior quality Extracts and Spices for excellent results in cooking and baking. It’s my Granny’s secret ingredient!