Almond Milk and Coconut Milk
As a person with Dairy sensitivities, I could always make “exeptions” to the no-dairy rule for certain favorite foods. Until I had kids with the same sensitivities! At three months old my very cholicy son was diagnosed with a dairy allergy and all exceptions ended. I couldn’t even buy formula that was dairy free (I did find one – who will remain nameless – that cost $36 for 10 oz of powder!!!
After he turned one I began buying different kinds of milk alternatives to varying degrees of taste enjoyment from both my kids and myself and my poor husband (who I was not about to make special meals for with dairy in them!!) We have settled on Almond and Cocount milk as out primary sources, although I have found others that add great flavors to certain baked recipes – another post though).
Here are my Go-To Recipes
2 Cups of Raw Almonds
(Yep, that’s it!!)
- Soak the almonds in a bowl of filtered water that covers them by about 1-2 inches for 8 hours (I do mine overnight)
- Drain the soaking water and place almonds in your blender with 4 Cups of new Filtered Water and blend until all the almonds are completely pulverized.
- Strain the liquid through a
Nut Milk Bag,(this is an affiliate link, FYI!) into a glas jar or pitcher and keep in your fridge. Squeeze all the liquid out! Save the almond pulp, dry it in a dehydrator. It has so many uses! Again, another post!
I actually use the same recipe ratios as my almond milk recipe. Just note that you need to use good quality, raw coconut flakes, not the fake crap you see in baking sections that says “sweetened coconut flakes.” You will also get the Coconut oil in the nut milk bag. I save mine for smoothies, for healthy frying, and a my daily face moisturizer!
Both Recipes make about a 24 oz of “milk” and should be used within a week or so (Ours lasts about 4 days, so I don’t actually know how long it takes to go bad!)
- Stevia to Sweeten
- Almond Extract
- Vanilla Extract
- Heat in a double boiler with Chai tea spices
- the possibilities are endless!!