Hard to believe a dairy alternative has become downright fashionable, but I’m seeing almond milk everywhere these days. Once the terrain of only the lactose intolerant and vegans, almond milk is now a staple in the refrigerated section at any grocery store in a variety of flavors. Why the fuss? Once you get past the novelty factor, it turns out there’s something to be said for making the switch.
Made by blending ground almonds in water, almond milk isn’t actually anything new. In the Middle Ages, almond milk was a common substitute for cow’s milk because it was readily available and didn’t spoil so quickly. The nutty slurry shows up in Turkish cuisine and has a place in Indian culinary history, but the trend toward almond milk as the healthy choice is relatively new. In the last decade, sales of almond milk have skyrocketed. Loaded with vitamins such as A, D, E and B-12, almond milk contains no cholesterol, no animal byproducts, no saturated fats and has far fewer calories than even skim milk. Best of all, you don’t need a cow to make it yourself.
Homemade almond milk skips the synthetics and emulsifiers found in commercial products and is surprisingly easy to make. Nutty, smooth and additive-free, raw almonds and water provide the basics and can be tweaked to taste with natural sweeteners or flavorings.
Ready to leave the lactose behind? Break out the blender and follow the simple steps below to make almond milk at home.