Almond Milk

[deirdra]

Gaelen posted this on another board, but since I couldn't find it here I thought I'd add it for any who have problems with dairy & soy or find rice milk too carby or unappetizing.

Grind up 1/2 cup almonds, add 1 cup of boiling water, let it steep for 5 minutes and then blend. It is very easy to do in a Magic Bullet;). I use it in coffee, shakes & cocoa.

[islandgirl]

Gaelen posted this on another board, but since I couldn't find it here I thought I'd add it for any who have problems with dairy & soy or find rice milk too carby or unappetizing.

Grind up 1/2 cup almonds, add 1 cup of boiling water, let it steep for 5 minutes and then blend. It is very easy to do in a Magic Bullet;). I use it in coffee, shakes & cocoa.

Have you tried it with both raw and toasted almonds? I assume you mean the blanched ones with no skin...

:cool:

[deirdra]

I make it with natural almonds with their skins on, since that is what I keep on hand for noshing. There's a bit of residue from the skins at the bottom of my coffee cup, but I just don't drink that part. It is not noticeable in foods like flax cereal.

Now that you mention it, it would probably be milkier using the blanched ones & that is what commercial brands probably use. I'll have to try it!

[Gaelen]

Blanched almonds are cleaner, but raw ones will work, too. You just might have to strain the milk after blending it.

[Temptd2]

I do it the easy way and buy the Blue Diamond Almond Breeze! LOL!

So far I've only purchased the unsweetened vanilla but I'd love to find the chocolate somewhere locally...

[islandgirl]

I wish I had the choice of just buying any unsweetened Almond Milk. The only Almond Breeze I've been able to find up here has the added sugars.

Sigh.

:confused:

[Always]

Hi all...I've got all three flavors. The Original and Vanilla have 1 carb/8oz and the chocolate has 2 carbs/8oz. I sweeten mine with stevia and use it in protein shakes or in lieu of milk.