Sunday, March 29, 2015
just for a change
There are various reasons why people forgo drinking cow’s milk: a person may be lactose intolerant; you may simply dislike the taste of milk; vegans eliminate dairy products from their diet; and some folk believe that cow’s milk should only be consumed by……well…..cows! Me, I enjoy drinking cow’s milk just for the taste, the nutritional benefit is the bonus; I have it with my breakfast cereals, add it to smoothies and sometimes simply have it as a refreshing drink with my snack. However, for those people who cannot or choose not to drink cow’s milk, there are plenty of milk alternatives from soya milk and oat milk, to specific dairy-free milks and nut milks - the latter being the subject of this post.
As well as cow’s milk, I’m also quite partial to nut milks, particularly almond milk, however I find the unsweetened ready-made boxed versions a little insipid. Some versions are quite tasty but the sacrifice is that they often contain added sugar, so when it comes to nut milks I tend to have home-made almond milk, which means I can make it to suit my discerning taste: I add a dash of nutmeg and vanilla to excite my palate and I make it as deliciously creamy as possible. Of course, this type of milk is not suitable for people with nut allergies and although almond milk is a source of vitamin E (nuts are rich in the antioxidant vitamin E), be mindful that it can lack some of the nutritive qualities of cow’s milk (e.g. protein and calcium), however a balanced and varied diet should account for this.
What I used
3 cups of Water
1 cup of Almonds (blanched or unblanched works equally well I feel)
Nutmeg (or cinnamon)
What I did
It’s so simple, albeit a little messy!
Soak the almonds in a bowl of water for at least 6 hours. They say the longer you leave the nuts to soak, the creamier the milk.
Blend the drained nuts together with fresh water (I used my NutriBullet for this), vanilla essence and nutmeg. You can alter the volume of water depending on your preferred consistency.
Strain the milk using the cheesecloth so you’re left with a smooth and creamy milk - this is when it can get a bit messy if you’re not careful because you have to squeeze the liquid out……just like milking a cow.
Put the strained milk in your mason jar (okay it doesn’t have to be a mason jar), pop it in the fridge and serve once chilled.
It’s a shame to discard the nutrient- dense pulp left in the cheesecloth, and I’m still looking for delicious recipes that’ll show me how I can make use of this filtered goodness.
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