When choosing almonds for almond milk, select raw almonds.
Almond milk is rich in fiber, heart-healthy fats, protein, vitamin E and iron, in addition to other vitamins and minerals. This beverage is delicious on its own, as an addition to smoothies or as a dairy free alternative for vegans and lactose-intolerant individuals. While you can easily make almond milk at home, the success of your homemade almond milk depends on the type of almonds used.
Types of Almonds
There are two main types of almonds: sweet and bitter. In the United States, it is illegal to sell bitter almonds because they contain prussic acid. Also known as cyanide, prussic acid is a potentially lethal substance. If you purchase your almonds in the United States, you can be confident that they are the sweet variety.
Sweet almonds come in many different forms: in-the-shell, shelled, raw, toasted, roasted, blanched, smoked, candied, flavored, whole, chopped and sliced. Shelled almonds are best if you want to avoid the hassle of shelling the almonds. In general, toasted and roasted almonds are crunchier than raw almonds and do not respond well to the soaking and blending involved in making almond milk. When choosing almonds, avoid smoked, candied or flavored to avoid flavoring the milk. Raw almonds are best. The almonds' form--whole, chopped or sliced--does not matter if you are making almond milk. Each works equally well.
Blanching
Blanching almonds makes it easier to remove the brown skin. Some individuals have problems digesting this skin. Others dislike slightly brown-colored almond milk. To blanche your almonds, boil a small amount of water in a pot. There should be just enough water to cover your almonds. When the water begins to boil, add the almonds. Boil the almonds for 1 minute, then immerse them in cold water for 5 minutes. Drain the almonds and add more cold water. After 2 more minutes, you will be able to slide the skin off of the almonds. Alternatively, you can purchase blanched almonds.
Recipe
Soak 1 1/2 cups of blanched almonds in water for at least 8 hours. Drain the almonds. In your blender, blend the almonds with 2 cups of water. Strain the mixture through cheesecloth or a fine strainer into a glass jar or pitcher. Return the almond bits to the blender and add 2 cups of water. Blend thoroughly and strain the mixture before refrigerating. If you like sweetened almond milk, you can add sugar, honey or maple syrup. Vanilla extract also adds a nice flavor.
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