This month’s Recipe Redux theme is “DIY Kitchen Essentials.” Bloggers were asked to share recipes for items they used to purchase but now make themselves. I generally use whole cow’s milk, but when I do want a non-dairy milk, I am a big fan of making my own as most store-bought varieties don’t taste as good, in my opinion, and seem to be more expensive. Most commercially-produced nut milks contain stabilizers to help extend shelf life, and when you make your own, you’ll notice shelf life is significantly shortened – homemade nut milks only last a few days in the fridge. Chances are it won’t last that long anyways!
This coconut-almond milk is particularly delicious served over granola, cereal-style. I also use it frequently in my Protein Power Smoothie. Make this recipe part of your pre-week meal prep and enjoy!
- 2/3 cup raw almonds, rinsed
- 1/3 cup unsweetened shredded coconut
- Pinch of salt
- 3 1/2 cups boiling water
- Combine the almonds, coconut, and salt in a high-speed blender and carefully pour in the hot water. Let the ingredients steep together for 10 minutes.
- Put the lid on the blender, cover with a dish towel, and hold the lid down as you run the blender on high speed for 30 seconds. Leave the mixture to steep for an additional 10 minutes.
- Position a fine mesh sieve over a bowl and pour the nut milk through. You can strain the milk more thoroughly if you choose to line the sieve with cheesecloth, but it's quite delicious if left slightly thick. I'd recommend using no more than 1 layer of cheesecloth. Cool completely before transferring to a bottle or mason jar with a tight-fitting lid. Refrigerate up to 4 days.
- SR Clients: Almond milk is not nutrient-dense enough to be used as a part of the meal plan. One would need to drink 3-4 cups of almond milk to get the same nutrition as 12 oz. 2% or soy milk. Enjoy almond milk if you prefer the taste, but double up on juice or another meal plan component to complete the meal nutritionally.
