I have never been a big milk drinker, but when I discovered I had an auto-immune disorder and my body couldn't tolerate it any longer, I kind of felt cheated. I don't like being told no, especially by my own body, and that made me angry. I still need it occasionally for my cereal or to cook with, so my doctor suggested some milk alternatives, like soy milk. My first impression of soy milk? Blech! Does anyone else think it tastes like baby formula? Not good! I decided to try almond milk next, and thankfully, it was love at first sip! I actually found that I liked it even more than regular dairy milk. While recipe surfing on Golden Blossom Honey, I found a homemade Fresh Almond Milk recipe that brought out the diy guru in me. I don't know why I never thought to make my own before, but once I found out how simple it was, I just had to try my hand at it.
This came out a little thicker than store bought, but I find that makes it an awesome base for smoothies! If you don't like it thick, just add a bit more chilled water and you are good to go. I did use a drop of almond extract for flavoring, which was super tasty, but I think I'll try vanilla on my next batch since I really love the vanilla flavored almond milk that I buy from the store.
Ingredients1/2 cup blanched almonds, without skins and not salted
3 cups water
3 tablespoons GOLDEN BLOSSOM HONEY
small drop of almond extract
dash of cinnamon or nutmeg, if desired
CLICK HERE FOR FULL RECIPE
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What kind of milk do you prefer? Dairy, soy, almond, coconut, rice?