We made our first batch of almond milk here at The Henry Home. It’s delicious. We got our recipe over from this blog. Next time, I plan on adding more dates because I love the taste it adds. Also, for this batch, I doubled the recipe because I was too impatient. This resulted in my Ninja blender not being able to handle all that liquid and some overflowing. Next time, I’ll do one cup of almonds at a time.
|Since I had lots of leftover almond bits after straining the milk, I put them in one of my glass containers. I found some tips on what people do with their leftover almond meal. I settled on adding them to the morning veggie smoothies husband makes. I also add a little bit to my avocado when I have my midday snack.
It’s great having some almond meal on the side. I add it to snacks but I need to find recipes to make them into pancakes or something.
I decided to start making our own almond milk because at first, I thought it sounded fun. There was a restaurant I ate at in LA recently that prided themselves on fresh and locally-sourced ingredients. They also served their own homemade almond and cashew milk. The first time I had homemade almond milk, I thought it was delicious. It was way better than your brandname store-bought almond milk. That’s when I decided I’d like to try to make my own. I like the thought of being able to control how sweet my milk is, how I could adjust the flavoring myself, and knowing what ingredients went into my food.
A couple months later, I discovered the zero-waste movement and got on board. One way of me decreasing my trash (even by just a little bit) is making my own almond milk. This involves buying nuts in bulk and instead of using the plastic bulk bags provided, I bring my own homemade cloth bags. When I make the almond milk, I store it in reusable glass containers.
Plus, milk in glass containers look so pretty. My cupboards and refrigerator are slowly transforming to label-free storage. It’s a slow process but I’m glad to be starting it 🙂