Homemade Almond Milk - Matcha Milk

First off, welcome to my blog! I figured it was about time to start collecting all of my favorite recipes, travel tips and places; a way to categorize my beautifully chaotic life and share with all of you things that I covet, places I look forward to visiting and most importantly, what I love to eat! 

To kick off my first blog post, I thought I would share a recipe for homemade almond milk. I have been doing my best to focus more on a plant based diet, as I am a firm believer that the closer to earth we get food-wise, the better we feel. The less produced, chemically altered food we eat, the better our bodies will thrive. Its not rocket science, and I'd be surprised if you found someone who disagreed. 

I have given up drinking milk on a daily basis (yikes, those protein shakes back in the day!) and love to use a plant based "milk" alternative for tea, shakes, granola etc and baking (still haven't found something that works with coffee yet!). 

The best thing about this recipe is it is so versatile. You can really flavor it any way you'd like really. Strawberry milk, vanilla, chocolate....

I have made almond milk a handful of times now, and tried using shelled almonds and unshelled almonds. Basically you soak raw almonds over night (if you are in a time crunch, soaking in very HOT water for 3+ hours will also do the trick). After you drain the almonds, if you wish to shell them, you simply squeeze an almond and the shell pops off! It is pretty incredible how easy it is. A little time consuming, but somewhat calming, lol. Anyways, if you are short on time, I really did not notice a difference in the final product. Because I drain the almonds after they are blended, I really do not think it matters.  

The general rule of thumb is per 1 cup of soaked almonds, you would use 4 cups of water. I skim a little off the water portion, as I think the milk turns out slightly thicker and more flavorful with less water. So I typically do 3-3.5 cups of water per 1 cup of almonds. 

Matcha Almond Milk

2 Cups of Almonds (soaked overnight)
Drain and rinse almonds. Add to Vita Mix (or any household blender)
7 Cups of water
3 Madjool Dates
3 TBS Matcha Powder

After blending for a few minutes (I have a vita mix as well as a bullet, and they both work great. With the bullet I have to do it in batches as it is a much smaller blender). The important factor is to make sure it is well blended. A couple of minutes should do the trick. 

Once it is blended, have a big bowl lined with a cheese cloth (a thin linen kitchen towel would also be fine). Pour the milk into to cheese cloth, wrapping up the sides once it is all poured into the bowl. Gently squeeze the milk through the cheese cloth. This can get a little messy, but in the end you will be left with silky smooth almond milk, and in the cheese cloth, all the almond pulp. Store in the fridge for up to a week and enjoy! (I'd be surprised if it lasted that long). 

If you want it slightly sweeter, add an additional date(s). Two sweet? omit a date or two... 

** I have not yet discovered an amazing recipe for the almond meal, and still in the experimental stage. Stay tuned... 

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