Every time I come to Stockholm, I make my own almond milk. I make it because I normally like adding either coconut milk or almond milk to my coffee and the options for both are not really that great here, in my opinion. There isn’t a coconut milk like the one I get in the UK or the US and the almond here – the unsweetened one – is astronomically expensive, especially when you consider it alongside how much it costs to make your own. It’s not just because it’s cheaper that I like making my own milk though, no. It’s also because it’s so much tastier! And you can flavor it however you want. The only downside is that it lasts about three days in the fridge but I figure this is fine since making it is so easy and you really do want to be eating fresh stuff. So. Here’s my recipe. I’ve added a recipe for using the pulp too – to make low-carb protein pancakes!
Ingredients:
1/2 cup almonds (you can used blanched or unblanched, it doesn’t matter TOO much)
1 cup water to soak the almonds in
2-4 cups water to make the milk
1 teaspoon honey (or agave or date syrup or well, your sweetener of choice – IF, of course, you like it sweet)
1 teaspoon vanilla essence
Directions:
1. Soak your almonds in a cup of water for a couple of hours. Some people soak them overnight too; I don’t personally find it makes that big of a difference.
2. Discard the water and add the almonds to a food processor along with the 2-4 cups of water and your flavoring of choice (it could be vanilla essence, maple extract, hazelnut extract, coconut flavoring, etc).
The reason I say 2-4 cups is because it depends on how concentrated you want your milk. If you use 2 cups of water it’ll be pretty rich whereas if you add four it will be more diluted.
Here, I added 3 cups for a nice in-between consistency.
3. Blend or process your almonds with the water until a relatively smooth liquid is formed. It’ll look milky white.
4. Strain the milky white mix over a bowl or cup. DO NOT DISCARD THE PULP. Below I tell you how to use it to make some low-carb protein pancakes!
5. That’s it: almond milk – your very own!
Macros are a bit tricky since you’re discarding the pulp. This site appears to have some answers though!
To make Low-Carb Protein Pancakes using the almond pulp, all you do is blend the pulp with some eggs and whey! When I made this jug of milk, for instance, I blended all the pulp with three whole eggs and 1/2 cup of whey. Fried that up on the pan and… PRESTO! Low-Carb Protein Pancakes.
The almond pulp here works as a flour. It’s kind of like almond flour in fact but, because it’s soaked so much of the almonds’ water, it lends a lot of moisture to the pancakes. You can also throw in a banana to add volume to the pancakes or 1/2 cooked sweet potato too. I wouldn’t add any actual flour though (i.a. coconut flour or oat flour) because I think the almond pulp does the job pretty well.
