Homemade Almond + Golden Milk
We’re SO excited to share this blog post with ya’ll! This is your official step-by-step guide (with pictures!) to making Christina’s homemade almond milk + turning that almond milk into golden milk. Pro tip: if you’d like a printable/condensed version of these recipes, click the links above!
Here we go…
Gather your ingredients: three dates and one cup of organic almonds. Place almonds and dates in two separate bowls, cover each with filtered water. Soak both overnight.
Strain the soaking water from the almonds, and rinse the almonds with fresh water. Remove and discard the seeds from the dates. Place rinsed almonds, pitted dates, date water, ¼ teaspoon salt, and 4 cups of filtered water in the blender. Blend well, how long you need to blend will depend on your blender, you want it as smoooooth as possible.
Place open nut-bag into a large bowl or pitcher and pour liquid from blender into bag. Holding it over the bowl/pitcher, allow the liquid to strain from the bag, tie up the bag and wring out the remaining milk from the pulp.
YAY … seriously gorgeous almond milk (who says that about ALMOND MILK?) but seriously.
BONUS! ALMOND MEAL! Spread the almond pulp out onto a cookie sheet. Set your oven to 200 degrees, or use a toaster oven or a dehydrator. Allow the pulp to dry completely – about an hour. Once dry, place in food processor or blender and pulse until you have flour like texture – usually just takes a few pulses. Store in a glass airtight container, we recommend in your fridge, for up to year. I use this to coat okra in the summer, fish, homemade pancakes, or coating tofu.
Decant the almond milk into a glass jar and refrigerate. Will stay vital for 4-5 days.
GOLDEN MILK TIME!
Gather your ingredients:
- 1 cup milk | pitta/vata: almond milk, coconut milk, or organic whole milk from happy cows! kapha: almond milk
- 3 cloves or pinch of ground cloves (recommended for kapha only)
- 1 cinnamon stick or 1/2 tsp of ground cinnamon
- 5-8 cardamom pods (use a mortar + pestal and grind OR smash the pods using the back of your cutting knife) or 1/2 tsp of ground cardamom
- 1/4 tsp black whole black peppercorns (can use 1/4 tsp ground pepper)
- 1 inch piece fresh turmeric root, peeled and chopped (you can use 2 tsp ground turmeric)
- 1/2 inch piece fresh ginger root, peeled and chopped (morning/early afternoon only – will increase energy)
- 1/2 tsp ground nutmeg (evening only – can act as a mild sedative and support rest)
- a dash of ground cinnamon or cardamom for topping
Pour milk into saucepan over medium-low heat and add spices. Reserve the honey and dash of cardamom, cardamom, nutmeg or any other powdered spices you choose to dust the top of your latte.
Whisk, whisk, whisk! Once the milk comes to a boil, reduce the heat, and allow to simmer for 10 minutes if using whole spices, or 5 minutes if using ground spices. Don’t walk away from your stove for those 5-10 minutes, keep on whisking!
Strain spices from milk and pour into a mug, sprinkle on the dusting of powdered spices and a squeeze of backyard honey. Enjoy!