Make Your Own Almond Milk
I started making my own nut milk when I decided I just wouldn’t spend 15 to 20 bucks on a quart of organic almond milk. There are plenty of other nut milk options available in markets, but there is also other unnecessary stuff in the ingredients like preservatives and artificial flavorings, which you might not want in your system bright and early in the morning. Making your own nut milk is so satisfying and easy. Once you start experimenting with different flavor profiles, the choices are simply limitless.
Start by choosing your favorite nut. I love hazelnuts and macadamias for this because the creaminess goes well with my morning coffee. Those nuts in particularly are rich and nutty (and a tad more expensive than other nuts). Pistachio is a unique choice for this; I find that it goes great with granola and makes a nice alternative to dairy in dessert recipes.
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Now you’re going to milk your nuts, as absurd as this sounds. First, you’ll soak the nuts in water to break down the enzyme inhibitors, natural toxins, and tiny amounts of phytic acid that coats them while growing. Phytic acid is indigestible to the body if consumed in high amounts and can make you feel sluggish. Soaking them will make everything easier to digest while boosting and improving the flavor.
Soak times for your nut milk (at minimum):
Almond: 12 hours
Hazelnut, macadamia, peanut, and pine nut: 8 hours
Pecan and walnut: 4 hours
Cashew and pistachio: 2 hours
Ingredients:
- 2 cups of your selected nuts
- 6 cuts of filtered/purified water
- Medjool dates or matcha powder to taste
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—Dionna Lee
Photos courtesy of author. Dionna Lee is a photographer and visual artist from Singapore. Follow her on Instagram @tofurier and @studio.oooze.
