The Paleo way of life is strictly dairy free. When I started this journey, I was sure that would be no big deal, I mean, I wasn’t one to sit on the couch with milk and cookies, or just randomly drink a glass of milk. Nor did I find myself enamoured with cheese – in fact, I can’t eat cheese unless it’s melted, don’t ask me why. I just can’t do it. One thing I did have to consciously replace was my coffee creamer. I made this Vanilla Bean Coffee Creamer, which is awesome, but….
More recently, I’ve been kind of craving something to drink other than water. I’ve made almond milk before, but there was just something about it that wasn’t quite right. I’m not sure if it was taste, smell, texture, or what?
This batch had me like woah! Seriously, it was delicious. Until I dumped it all over the kitchen midphoto.
Apparently, these things happen. I kind of wanted to cry when it happened. I was so tired, it had been a long day and I had already done a ton of puttering around in the kitchen and I wasn’t really wanting to do this almond milk at the time, BUT I had been soaking my almonds for over 24 hours already. They were ready to go. On the upside, only my shirt got wet, and not my camera. And the kids and I learned that almond milk is sticky, so I had an excuse to use my Thieves household cleaner, more on that later.
Homemade almond milk isn’t easy like store bought milk, you don’t get to just spin off a cap and dump it from the jug. Homemade almond milk is worth every ounce of effort you put into it. From the forethought of soaking your almonds, to the squeezing of the nut milk bag. It’s so fresh and delicious. It tastes like homemade. That’s something you can’t buy in a store!
Anyways, this time I tweaked the recipe a bit from the previous ones and I’m so happy with it!
Oh those heavenly brownies? See this post. They are incredible!
I found this almond milk has a more appealing flavour up front and after being stored in the fridge for a few days. There was no harsh alcohol smell and taste from the vanilla extract. You can certainly use extract, but the flavour profile is very different. The texture of this almond milk is super smooth, which is strange because all my previous batches were put through the same nut milk bag? This one seems thicker, also, likely to do with the fact that the almonds to water ratio was a lot higher than most recipes I’ve found.
Oh, and don’t dump it all over your kitchen, eh!?