Sometimes we need to take a step back, and re-evaluate our progress, intentions or goals. Short term, long term…whatever. I am the type of person that likes habit…I like processes that stay (relatively) the same, and I don’t like chaos. I hate messes (but I can make a pretty mean one in 10 seconds flat)…and I like to make lists. However, I am late for pretty much everything, forget what is on my list unless it is right in front of my face at all times, and get bored quickly. Really, I am a mess most of the times, and I really don’t mean to upset or offend people with my craziness. I can live with that plan…I have determination to stick to it now that I see how I have sabotaged my running goals with…running…ha! But what I can’t live with? Trying to figure out how a DSC will tell me all about the proteins in my caramel. But alas, I’ll need to figure that out…since grad school and all that jazz…Balance, I am continually seeking it!
Enter: my re-vamped almond milk recipe (conveniently just in time for iced coffee and tea season).
Not going to lie, it really was a good idea to add the coconut oil a few weeks back. I was baking and making almond milk simultaneously, saw the melted oil, and bam. The few added teaspoons lended a creamy factor, silky mouthfeel and also helped de-foam the almond milk. I also noticed that the almond milk settled less while sitting in the fridge. Good stuff all around. And, coconut oil is great for you. I don’t think I need to go on and on about that here, but really-do check out the amazing properties of coconut oil. It is rich in medium chain triglycerides (MCT’s), which are food rockstars. I always use organic, virgin coconut oil. Don’t like coconut? Well, try it again here. You can’t taste it in this almond milk, I promise. I think the 1 cup to 1-1 1/2 teaspoon ratio is pretty good, and the heat of the blending will help melt room-temp coconut oil, so no need to liquify. A tasty way to get healthy fats into your diet? Sounds awesome to me.
Feel free to sweeten naturally with a few soft dates (or simply soak those rock-hard ones you know you have lingering in your pantry or fridge…), or use a TB or two of you favorite natural sweetener (maple syrup, agave and honey). Coconut sugar and sucanat work in a pinch, too. Or, just leave this stuff plain without any added sugar-your call. I hear blending in a whole vanilla bean is mighty delicious. And I won’t get upset if you add a TB or two of your favorite cocoa powder (or even raw cacao powder!), just keep in mind that you may have to compensate for the cocoa’s bitterness with a touch more sweetener-taste and adjust as you see fit.
Notes: this recipe also works beautifully with cashews. Simply substitute 1 cup of cashews for the almonds, and proceed with the recipe as written. The almond pulp can be used in a variety of ways, and even frozen for prolonged use. Granola, baking, oatmeal…a simple search, and you’ll find a myriad of wonderful blogs and recipes that describe how to use it!
My nut milk bag is from Zimtal. I purchased it on Amazon, and I am so glad I did! I highly recommend it (that is totally my own opinion, too). After 1 year of use (and making at least 20-30 batches of plant-based milks), it has held up very well. Just be sure to thoroughly clean with soap, rinse well with water, and dry completely before storing. It can also be used for straining juices, and sprouting. So much fun with one bag! Yeehaw! I have read that using cheesecloth over a fine-mesh strainer can also work, but I haven’t tried it..so I can’t attest to that method.
Coconut Oil Almond Milk // makes 4 cups //vegan; gluten-free; refined sugar-free; sugar-free option; soy-free; paleo//
- 1 cup raw almonds
- 3-4 cups filtered water (use less for a more creamy milk; I like 3 1/2 cups)
- 1/2-1 tsp sea salt
- 1 1/2 tsp coconut oil
- 1-4 tsp liquid sweetener or choice, or 2-4 soft or soaked firm dates
- 1/8-1/4 tsp cinnamon
- 1 tsp vanilla or 1 vanilla bean
- 1-2 TB unsweetened cocoa powder or raw cacao powder
1. Soak the almonds in filtered water for up to 12 hours, 4 hours at a minimum. You can also soak the dates if they are firm.
2. Rinse almonds, then add to a blender with the 3 to 4 cups filtered water, and remaining ingredients. Blend (for conventional blenders, this may take 2-3 minutes…patience is key and rewarded!). Pour contents through a nut milk bag (or I hear cheesecloth over a fine mesh strainer can work too, but I haven’t tried it). Taste, adjust sweetness, salt, vanilla, and cinnamon if desired.
3. Rinse nut milk bag, placing almond pulp into a bowl or container, and return the almond milk to the blender. Blend to incorporate any added optional ingredients. Pour contents through the nut milk bag for a final strain. Store the milk in a glass container with a tight-fitting lid. You’ll need to shake it a bit before using, as it will settle. Use in recipes that call for milk, or enjoy plain with ice, blended in smoothies, or with your favorite hot or iced tea and coffee. Be sure to enjoy within 3-4 days, and store in the fridge.
Everything you’ll need, minus nut milk bag, blender, storage jar optional add-ins above.
The almonds after soaking for ~4 hours (ps: these make for a great snack too, since soaking almonds makes it easier for our bodies to get nutrients and such from these guys)
The finished product + some that wouldn’t fit into the jar. So, cinnamon + ice cube seemed like a good idea.
And that’s a wrap! Enjoy in your favorite beverages (maybe not a gin and tonic, ok?), dunk your favorite cookies in it, or just drink it plain. Also, don’t inhale cinnamon chunks off the top…