Almond milk is a very tasty and healthy substitute of dairy milk. You can add the flavors and sweetener of your choice and drink it, and it is very handy for making yummy desserts too. The drinks I like (rather my kid likes) are Saffron-cardamom milk and the famous Thandai. Sometimes I also make Vanilla milk, whenever I get organic vanilla pods (which is not very easily available here). I will post the recipes of flavored drinks later, with pictures. I also use this almond milk for making Kheer and Halwa, the recipes of which are coming up soon!
So, here’s the basic Almond milk recipe (ridiculously easy…..)…….
Organic Almonds – 1 cup (Soaked overnight in drinking water)
Drinking water – 3 cups (at room temperature)
- A High speed blender
- A large bowl
- A clean Muslin cloth for straining (wash with drinking water and squeeze. This makes the straining easier.
- A spoon
- A clean glass container with lid for storing the almond milk.
- Add soaked and drained almonds and water to the blender and blend for 3-4 minutes.
- Pour the contents into the bowl lined with muslin cloth.
- Stir with the spoon till most of the milk is drained into the bowl.
- Gather the muslin cloth and squeeze out the remaining milk as far as possible.
- Transfer this milk into the glass container, put the lid and store in the refrigerator for 2-3 days.
And….what do you do with the Almond meal that is left over? I generally use it for grain free casseroles and as a filler for grain free veggie cutlets, meatloaf, etc.
I sometimes sneak in a few Cashew nuts, while soaking the Almonds. This ensures good thickening of milk while heating and is especially suited for making desserts.
Coming up is one of the desserts, made of Almond milk and a vegetable, which I make once in a while, when my kiddo craves for sweets.