|Two Minute Almond Milk|
1. It saves a lot of money - it costs well under half the cost of commercial Almond Milk.
2. It reduces packaging waste.
3. It saves trips to the store.
4. It saves storage space, since you only have to keep one small jar on hand to make a few gallons.
5. It gives you control over ingredients, so that allergens, gums, and preservatives can be avoided.
6. It saves time!
7. If you live in the city, and carry groceries home, it will save your back from lugging a lot of extra heavy cartons!
I don't often post times with my recipes, and when I do, I don't exaggerate.
This recipe REALLY does take two minutes to make!
(This is not my original idea, but I have seen it in more than one place, and I have no idea where those places were. These are my own proportions and my own directions.)
Here it is:
Two Minute Almond Milk
Combine in a container that is big enough
1 Quart Cold Water*
2 Tablespoons Raw, Smooth, Pure Almond Butter (not the "no-stir" or roasted kinds)
I use Maranatha Raw Almond Butter.
Place Immersion blender into container and blend for a full 60 seconds (1 minute). I am sure a traditional blender will work, too, I just always use the immersion blender myself.
Rinse off Immersion Blender - while you do that, the almond meal will settle to the bottom of the container.
Pour Milk into your pitcher/storage container, leaving "dregs" (almond meal) in the bottom of your blending container.
Enjoy! (or refrigerate to use later)
This milk does not have gums or emulsifiers, so it will settle - you will need to shake or stir each time before serving.
*You may use warm water and then just chill before drinking/serving.
NOTE: Dairy milks NATURALLY contain about 1 Tablespoons of natural sugars per cup. Which means that people who are used to drinking cow-milk (as my daughter calls it) are used to a very sweet beverage (which is one reason so many people "love" milk!). If you are working on transitioning away from cow-milk, or have a family member who is, I encourage you to add sugar to taste (perhaps 1 to 2 Tablespoons) and a dash of salt the first time or two you make this, and then experiment with reducing those amounts as tastes adjust.
This is being shared on Healthy Vegan Fridays, The Thriftiness Miss, Gluten Free Fridays, Friday Show & Tell, Making Your Home Sing Monday, Inspire Me Monday, The Chicken Chick, Modest Monday, Plucky's Second Thought, Feeding Big, Slightly Indulgent Tuesday, Teach Me Tuesdays, Tips & Tricks Tuesday, Anti-Procrastination Tuesday, Happy, Healthy, Green & Natural, Rosevine Cottage Girls, Wise Woman, Wonderful Wednesday, Real Food, Allergy Free, Fabulously Frugal Thursday, The Thrifty Home's Penny Pinching Party, Simple Lives Thursday, Frugal Days, Sustainable Ways, Living Big on Less Money