Almond Mylk Recipes
Learn how to spice up your almond mylk and get all the health benefits people are talking about.
Basic Almond Mylk Recipe
Ingredients:
- 1 cup of raw pre-soaked almonds
- 3 cups of filtered water
- a pinch of salt
OPTIONAL:
- 5 brazil nuts for extra creaminess
- 10 hazelnuts if you want a yum mylk for your coffee
- 2 to 3 dates for a little sweetness
- 1/4 teaspoon of vanilla powder
Download this Infographic here
Homemade nut mylks will stay fresh for about 3 to 4 days. Store them at the back of your fridge where it is coldest. You will notice that the mylk will separate, this is normal. Stabilizers and emulsifiers will make store bought ones separate more slowly. Just shake your mylk before using. If it smells funny or has clumps then it’s time to throw it out.
No more stalling, here are 3 easy recipies to jazz up your mylk:
Matcha Almond Mylk
Ingredients:
- 1 L of almond mylk
- 3 tsp Matcha powder
- 2 to 3 dates if desired
Chocolate Almond Mylk
Summer refreshment drinks. Chilled iced chocolate cocoa. With scoop of chocolate ice cream chocolate powder and ice. In glasses with tubes for drinking. White concrete table. Copy space
Ingredients:
- 1 L of almond mylk
- 4 tsp cocoa powder
- 3 to 5 dates
- ½ tsp cinnamon powder
Golden Mylk
Ingredients:
- 1 L of almond mylk
- ½ tsp turmeric powder
- ½ tsp ginger powder
- ½ tsp cinnamon powder
- 1 to 3 dates if desired
To make the above drinks, place the ingredients into a blender and mix on high speed for about one minute or until all the ingredients have blended together. Store in the fridge as you would would the basic nut mylk. Before consuming, give the mylk a good shake as some of the ingredients will sink to the bottom when the mylk blend sits for a while. These drinks are absolutely delicious when consumed warm. Gently heat in a pan, stirring and ensure not to over boil.
So now you have your mylk, but what shall you do with the leftover pulp? I use it as regular almond meal but due to the added moisture it will be heavier. A good rule of thumb is to double the amount. If a recipe for, let’s say brownies (YUM!) calls for 100g of almond meal, use 200g of the wet pulp. With the additional moisture, your baking time might take longer too. Use the pulp to thicken soups and stews or add it to a salad. If you don’t want to use it immediately, you can store it in the freezer and thaw it in the fridge before use.
