I’m not exactly what you call the granola type. Uh huh. Although, as I’m cresting up the dreaded summit of age 50 this year, (gulp) I’ve recently started taking more serious steps on becoming healthier. One of the surprising things I discovered was how good almond milk is stirred into coffee. I love love love cream in my coffee but hey, I can let it go in the name of good health.
After this epiphany, I decided that I had to find other ways I could use almond milk. See the recipe below for Matcha Green Tea Frappe. [It is AMAZING]. I took it a step further and decided to make my own almond milk. My first attempt, I found out that plain almond milk can taste pretty bland and my first try it tasted a bit too watery, and then I saw on YouTube a version made with a bit of vanilla and a few dried dates to sweeten it just a tad. It was perfect.
Giving props to the sweet lady on YouTube. Chef Joy of “Delicious Revolution” for her recipe. Some recipes call for up to 4 cups of water, and my first try I used 3 cups and still found it to be too thin for me personally. I like my milk creamier and found that for me 2 cups was the perfect amount, so try it first with 2 cups and see from there how you like it. Then go crazy-you kind find a million uses for almond milk. I would love to hear from my readers ways you use almond milk! Holler back~
Fresh Almond Milk
(recipe: Joy Houston of Delicious Revolution)
1 Cup raw almonds
2 + Cups filtered water
1 Tbsp. vanilla
3-4 pitted dates (I used 4)
Soak the almonds in 2 cups of water overnight, or even up to 24 hours. Drain the nuts (discard the water) and place in a Vitamix or blender along with 2 cups fresh filtered water. Blend on high for about 2-3 minutes. Place a fine mesh strainer lined with double cheesecloth over a bowl. Pour the milk over the strainer and press down on the pulp to push as much milk through as possible. You will have to do this in 2-3 stages as you acquire a lot of pulp along the way. Gather up the cheesecloth being careful not to lose anything out the sides and squeeze out as much milk from the pulp. Discard the pulp and keep going until you have strained all of the milk. Alternatively you can also use a large clean cloth napkin and place that in the strainer or even a clean [designated] pillow case and only use it for that purpose and you can squeeze the milk through by gather up the pulp, twisting and squeezing the milk through. (If you plan to make it a regular habit of making fresh milk, then that is definitely the way to go. Store milk in a clean jar or covered container in the fridge.
Matcha Green Tea Frappe
(recipe adapted from The Kitchn)
1 Cup cold almond milk
1 Tbsp. matcha green tea powder
1 Tbsp. sugar, honey or agave nectar (your choice)
1/2 tsp. vanilla
handful of ice
Place all the ingredients in a blender or Vitamix. Blend until smooth. Serve cold.