I did not grow up drinking milk from cows, so to this day straight up moo milk gives me the creeps. Stirred in coffee or blended in milkshakes are acceptable methods of downing the white stuff. Just please don’t make me drink it unadorned.
But almond milk? Ahh, almond milk, I really do like. The dark chocolate variety is a guilty pleasure I indulge every time I find myself in the US of A.
And therein lies the rub. I have not seen almond milk of any kind in Germany yet. I hear it exists but perhaps only in larger cities.
The only kind of non-dairy “milk” found in nearly every grocery store is soy. I’m not a fan of the taste, and I’m of the persuasion that it’s not so healthy when consumed in large quantities on a regular basis (as in with my three bowls of knock-off Fruit Loops every morning).
I’ve tried a soy-rice mix that costs the same as plain soy. That was palatable.. until I got pregnant. Then I absolutely could not stand the stuff. I’ve been eating oatmeal for the past four months because I won’t go near soy-rice milk anymore.
Oat and spelt milks can be had for a pretty penny at organic food stores. The taste is better, but I can’t justify the cost.
I tried making rice milk a couple of months ago. It tasted like water and went bad before I could use even half of it. What a waste.
My expectations couldn’t be any lower when I stumbled upon this recipe from Whole Foods Cooking North Raleigh. But I was desperate to try again.
I just simply cannot eat. any. more. oatmeal.
(I’m not posting the original recipe here – just my experience making it. For full directions, click here.)
- Homemade almond milk has no preservatives, and it spoils QUICKLY! I made my first batch on a Wednesday morning, and it was rank on Saturday afternoon.
- Consider freezing some of the milk in 1 cup portions. Defrost overnight in the refrigerator, and use in 1-2 days.
- Use less water for thicker, creamier almond milk and more water for thinner milk with weaker flavor.
- I eat enough sweets as it is, so I didn’t add sugar/maple syrup/honey/agave to my almond milk. See the original recipe for variations involving sweeteners.
- I’ve read that homemade almond milk can separate when added to hot drinks. If you’d like to make this recipe for that purpose, do some additional research on ways to prevent curdling and separation.