Making homemade almond milk had been on my to do list for a long time, but once again like many other things in life, I thought I didn’t have the time. Well after looking more closely at the label of my boxed almond milk, and doing some more research, I found that one of the additives could be causing inflammation in my body. That ingredient found in boxed almond milk is called carrageenan. Carrageenan is derived from red algae and is used as a thickening agent. It is commonly used in non-dairy milks, ice cream, canned soups, frozen dinners, nutritional shakes, and even some yogurts, so make sure to read your labels! It wasn’t until about two and half years ago that I started reading labels, and I’m so glad that I did because there are so many hidden ingredients we don’t usually think about. Those hidden ingredients could be affecting us more than we know! I am not saying that I’m never going to have ice cream again, but little did I know that the almond milk I was putting in my coffee and oatmeal everyday could have been causing inflammation. The reason carrageenan causes inflammation is because it is indigestible and causes an immune response in your body similar to when pathogens invade. This additive is obviously harmful to our bodies and causes digestive and gut issues. I don’t want to get too science-y on you all, but I just thought this was some good information to share. I’ve now made several batches of my homemade almond milk, and I’m excited to keep doing so and especially to see if my body feels any improvements. Making homemade almond milk is so much simpler than people may think. Not only is it better for you, but it is so much tastier than boxed almond milk. Adding this almond milk to my oatmeal has made it much more creamier and delicious. Also my coffee tastes a little sweeter, which I love. I hope you all just learned a little, enjoy the recipe, and as always feel free to make modifications!
- 1 cup raw, sprouted, unsalted almonds (or any almonds you choose)
- 3-4 cups filtered water
- 1-2 small dates
- 1/4 tsp vanilla
- 1/8-1/4 tsp cinnamon (depending on how cinnamon-y you want it)
- pinch of pink himalayan salt
- Nut milk bag
- In a medium to large sized container add almonds and cover with water
- Put the closed container in the fridge and let the almonds soak for 12-24 hours
- After soaking, drain and rinse almonds
- Add almonds to high-speed food processor or blender
- Now add the 3-4 cups filtered water, vanilla, cinnamon, dates, and salt ( I used 3 1/2 of cups of water & 1 1/2 dates)
- Blend the mixture for at least 60 seconds or until it looks smooth
- Now place your nut milk bag in a large bowl/container and wrap the top of the bag around the bowl
- Pour the mixture into bowl and allow the milk to drain through
- After a couple of minutes, gently squeeze the rest of the milk through the bag
- Store the milk in mason jars, milk carafes, bottles, or any airtight container you may have for up to 5 days after you make it
- Save the almond and date mixture for smoothies and place in the freezer for a week!
- You can buy nut milk bags at Whole Foods, Bed Bath and Beyond, and I'm sure many more places.
- By The Kelli Kollection