Vegan Sugarfree Almond and Hazelnut Milk

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Plant-based alternatives to milk became really popular in the last five years. Whether you’re lactose intolerant or prefer not to drink regular milk for some other reason, you probably know there are so many options to choose from.

Gone are the days when soy milk was your only alternative to dairy milk – now you can choose between rice, oat, coconut, hazelnut, almond, cashew nut, and probably various different combinations of all of these.

Another advantage of choosing to go plant-based is you can easily make your milk at home. All you need is water, rice/oats/nuts of choice and a handful of sweet spices to get just the combination you want (dates, carob, vanilla bean, dried fruit).

What are the health benefits of plant-based milk?

  • fewer calories than dairy milk (important for those on a weight-loss journey)
  • more healthy fats
  • rich in protein, fiber, vitamins, and minerals
  • improves digestion

Our recipe for almond-hazelnut milk is crazy simple and affordable. The result: an even healthier alternative to milk that you can personalize as much as you’d like.

Ingredients (for approximately 6 1/2 cups milk)

  • 7 1/2 cups water
  • 6 ounces almond
  • 6 ounces hazelnut
  • For added taste, include 6 large dates and/or vanilla or carob bean
  • Other popular spices: cinnamon, star anise, cardamom, cacao powder or nibs

Directions

  1. Soak the nuts overnight for best results (note: you don’t use the same water for soaking and blending the nuts). This process allows them to soften and become easier to digest.
  2. Use a cheesecloth to strain the nuts and catch any pieces of skin that may come off in the process.
  3. Transfer into a blender and add spices.
  4. Add 3 to 4 cups of water and blend on a high setting. Check to see if you like the texture and consistency and add water accordingly.
  5. Use a strainer to pour milk into a jug or bottle. You can also store the milk in a glass bowl, just use something to cover it.
  6. Store in the refrigerator for up to 5 days.

Recipe submitted by Krista Boston.

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