Sep
12
Scented Almond Milk
One reader named Nikki had left a comment about almond milk, it’s something I like to drink now because it lacks that animal-scent you get with cow’s milk. I’ve never really been a fan of soy milk but almond milk is amazing. Anyway, in the comment she mentioned that it is so easy to make your own, and so I tried it with a small batch of nuts just to test if it was in fact easy. (This is why it’s important that you guys leave useful comments because yes I do read and respond to them even though I may not comment directly, the more you tell me what you want the better it is for you.) And..yes! It was very easy, the most challenging part is finding whole blanched almonds. At whole foods you can find them in very small packages but you need a lot of nuts to make the milk, so you’ll need a big batch.
But I decided to take it a step further and create scented flavors for the almond milk. It has such a clean base that it’s perfect to flavor it with fresh herbs, I used Vanilla, Black truffle, Rose, Mint, Basil and Cinnamon to scent my milk. What’s great about this is that if you use a real vanilla bean to flavor your almond milk it tastes so much better than the artificially flavored stuff.
Also there is a VERY STRONG taste difference between my fresh almond milk and the milk I buy from stores. The one I made tastes better and creamier, the processed milk has a slightly more almond-y taste, but it’s a little fake tasting after you make your own. The best part is that you can control what you put into this milk.
The rose here really is for styling only, you should try and find culinary roses if you can, even dried roses if you can.
Basic process, buy the almonds, soak them in water overnight, process them, and then run it through a cheesecloth. The recipe is quite flexible, when you process the almond milk, you’ll have to add water otherwise you’ll get almond paste. Anyway, the amount of water you add will just affect how creamy or light your milk is. What I liked to do was to run the grated almonds through the cheesecloth twice because there will still be some milk even though you squeeze out the first round. Recipes call for maple syrup, some sugar…this all depends on how you want to flavor it, I wouldn’t follow a recipe because it really depends on your palette.
Adding the scents to your milk is easy, for the cinnamon I just broke up some whole cinnamon sticks and put it directly into the milk, for the rose I bruised them gently and placed it in the milk, same goes for mint and basil. For the mint I chopped it finely because I wanted a stronger scent. If you just want a light scent just give it a rough chop and put it into the milk. For the black truffle I grated half a truffle. And vanilla, all you have to do is take the seeds out.
Black truffle.
I put all the scented milks into the fridge and let it sit for 1 day. That should really be more than enough time to infuse your milk.
You don’t really want to be eating pieces of rose while enjoying your milk so sift these out. It really depends though, on your choice, if you’re into eating roses then leave it. For the vanilla and truffle, I didn’t sift it out because the vanilla seeds are so small anyway, and it would be a waste to throw out the truffles. Basil, mint and cinnamon were all sifted out though.
I also flavored some plain granola to go with the scented almond milk. This one below I flavored with truffle oil. Just drizzle some oil and bake it in the oven for 10 minutes.
And this one with some rock chocolate, for my mint scented almond milk.
The smell is so strong, you don’t even really need labels because you will know what flavor it is just by smelling it.
Truffle granola with black truffle scented milk was great.
Rose milk went with rose flavored granola, garnished with candied roses.
Cinnamon scented milk goes great with raisin bran, but for the basil scented milk I paired it with strawberries. I think out of all the scents the rose milk was my favorite. So fragrant.
This is so ridiculously awesome.
Haha, rock chocolates are the best. I bring a handful to school and scare my classmates by eating them.
It’s easy to blanche your own almonds, and probably cheaper than buying the small packs of pre-blanched almonds at Whole Foods. You let them sit in boiling hot water for 2-3 min then dunk them in ice water. You can take the skin off really easily just by pinching it if it’s been cooled enough.
It amazes me how many foods we can prepare ourselves that are not only healthy, but also delicious & decadent. Yet, we rely on others to make it for us and we buy it processed with hormones and preservatives, etc.
Lately, I have been very into eating natural foods. I originally got into it because I wanted to be healthier, but they taste better too. I finally know how to appreciate the flavor of vegetables and other foods I used to find tasteless.
Great post! It really is such a simple collection of ingredients.
What do you do with the almond solids after you squeeze them in the cheesecloth? Do the almond solids have any almond flavor left? It seems a waste just to throw them away.
Also, could you toast the almonds before you soak them to make the almond milk? Or would that make an almond milk that is too assertively flavored?
This process raises more questions than it answers!
@clare – the processed almonds need to be thrown out and I have not tried toasting them. But why don’t you test it out in small batches? It’s so easy to make
@vvn – I don’t consider blanching your own almonds easy, and I found a huge batch elsewhere because whole foods was expensive. Blanching your own almonds is definitely doable but I prefer the pre-blanched.
Hey! After you squeeze the milk out of the almonds, the pulp is a great base for raw cookies. If you have a dehydrator – mix pulp with fruit (I like bananas), some processed dates, and honey. So many other combinations… Then just form into cookies and place on a dehydrator sheet.
To take out the almond skin, you have to put them on boiling water a few seconds, take them out and while they still hot with a tea towel you bring out the skin, very easy!! Love the flavored milk! Amazing!
@Clare… this is an entire website dedicated to using leftover almond pulp
http://almondpulp.com/
I haven’t tried any of the recipes myself, but I was planning on making the macaroon balls soon!
Ah, you can experiment with all types of nuts! I’m partial to cashew milk myself, and if you have a Vitamix or similarly powerful blender, you can make cashew cream (like vegan whipped cream) with the slightly diluted pulp.
Absolutely beautiful!!
This is so yummy !
I like almond milk too, but I should try to make my own !
awesome – one thing i like to do with mine is mix other nuts in, like hazelnuts or brazil nuts, adds a whole other dimension to the almond milk. have not tried cashews though…
as for the nut pulp, i’ve been adding mine to smoothies.
it’s fascinating to see how far you take basic recipes
Of ALL of your posts this is my favourite. Perfection. Lady Luxirare you so totally rock! I am going to try this at the weekend … and I would blanch the almonds meself too … it’s just like skinning tomatoes .. or shucking broad beans …
ooh, do something with broadbeans (fava beans I think?)
On the roses: I’d be concerned about pesticide residue. I don’t think you’ve mentioned how you’re sourcing the roses? I love rose-scented/flavored anything so I would love to know this. (I do grow my own roses so they have minimal, usually no, pesticides.) Also what variety of rose do you use? Thanks!
In the middle of work, I had to run across the street and pick up a carton of almond milk solely because this post was so enticing.
Incredible! I just loved how you took a relatively easy recipe and turned it to a culinary masterpiece. Your presentation skills are so artistic and professional dear!
Admirer!
xoxoxo
So. Amazing. I’ll have to experiment with scenting next go round. Just a head’s up – I first heard that you had to make your milk with only blanched almonds. Not true! I’ve been making fantastic almond milk for over a year simply using almonds. I add some coconut as well for creaminess. Here is my technique: http://lusaorganics.typepad.com/clean/2011/03/tutorial-homemade-almond-milk-recipe.html
Blessings,
Rachel
another genius post and this is what you do best! i love love the way you present everything! pure magic, what i love the most are the colors! the bright greens, reds and the smashing pastel colors so perfect together. oh you take food to a whole other dimension
I’d like to see you experiment with creating your own flavored liqueurs and cocktails–bet you’ll come up with something amazing!
by the way, here’s an interesting alternative method for de-seeding a vanilla bean: http://www.thekitchn.com/thekitchn/tips-techniques/have-you-tried-this-tip–155760
As ever, the blog blows my mind away. Unbelievably aesthetic and beautiful, consistently amazing it is almost hard to believe someone can be that good at what she does. Bravo!
My dad makes soy milk from time to time, but I think it’s time for me to one up him by making almond milk.
Love home made almond milk, I can’t believe I never thought to infuse it with flavours. I’ll have to make some to go with the your rose granola recipe (which is delicious, by the way). Another great milk substitute is to blend 1/4 avocado, water, vanilla beans and honey.
I’ve never had almond milk before but this looks amazing! The vanilla scented one sounds really good, too
I love home made almond milk and I love the way you presented it
Just some tips – almonds don’t have to be peeled for the milk, just soaked… you blend and squeeze, so the peel stays in the pulp and the milk is white anyway. You can make great desserts and crackers with the pulp, so don’t through it out.
And I saw somewhere in the comments to add the almonds to boiling water to peel them – you can do that (chefs do it), but the almonds won’t be raw anymore and healthy, so better don’t.
Clare – the almond meal that is left behind make for GREAT scrub in the shower. It exfoliates extremely well, and is moisturizing too!
Love your blog and now following! Maybe you’ll have time to visit mine:)
Kisses Maria Sole
blog/vint@ge by Maria Sole Tattini
Fb page;)
Amazing and impressive as always. By the way, you can blench your almonds yourself by soaking it in water for 24 hours. The only thing you need to do is to change the water may be 3-4 times to get rid of the bitterness. After the almonds were soaket for 24 hours you just drain them in collander and peel them(the peel is comminng right off just by putting some pressure between your fingers). I always snack on them. It has a totally different mild flavour:) Try with a small batch, see if you like it.
Wow you are so creative! And a huge inspiration to me as a chef student! Thank you!
SWEET PETROLEUM
http://froekensteenberg.blogspot.com/
Gosh, I would wanna have this for breakfast. Variety + Novelty!
Awesome, and I love that bowl.
One thing to watch out for – basil frequently carries Clostridium botulinum, which causes botulism (and it’s possible the roses or mint could, too). That said, almond milk is acidic, which may kill the spores. Might want to check into it further.
Either way, if you use the infused milk within a day or two, you’re almost certainly fine.
@dan noted, thanks for that.
this looks amazing! wow you’ve outdone yourself, i’m speechless! amazing i can’t wait to try this on the weekend!
I’m another one who has successfully made almond milk for years with plain skin-on almonds.
If you’re into baking, you can dry the leftover pulp at a low temp in the oven (or a food dehydrator, if you have one), and then put the completely dry pulp in a food processor and process into flour. You can then substitute part of the flour in a recipe with the almond flour, which I believe is relatively high-protein and low-carb. And tasty.
Also: Cardamom is an amazing flavor for almond milk. Of course it goes great with vanilla and/or cinnamon, but I bet it would also go well with rose. And tiny amounts of cardamom go a long way.
As for toasted almonds; I think this would result in a product that would go rancid very quickly. You may want to try just adding some toasted almonds to the soaked almonds before blending to lend some flavor–or use the toasted almonds as your flavoring agent.
oh yeah–and gorgeous post, as usual. Thank you.
Hi,
I’m a longtime reader but have never commented before…I was in Sahadi’s (on Atlantic Ave in Brooklyn between Court St and Clinton) bulk section yesterday and noticed they sell blanched almonds for $4.50 a pound, and thought of this post. That may have been the spot you found but if not, there it is. Probably a lot less expensive than Whole Foods was.
Best
Kayla
how long will this keep for in the fridge?
Why the heck are you so AWESOME? @_@
I want cereal this amazing @.@
I love to use the pulp in an apple crumble. Simple combine pulp with the oats and brown sugar using your favorite crumble recipe. Pour almond milk over apples until they are sitting in about 1/4-inch milk, top with dabs of butter or ghee, and add crumble topping.
I’m beyond words, this goes to show you, you can do anything in the kitchen. Your photographs are amazing!
That’s just…wow… Amazing.
Have you ever tried making scented candles too?
Hello Luxirare
I just came with an idea for one more scented almond milk: cardamomo!
I haven’t tried yet, but it just starting thinking and want to share with you , I will try it.. Thanks so much for being such an inspiration!
Also, I think that making ice popsicles of this scented milks…. wow!
Hugs!
wow! randomly found this- so glad i did!
beautiful photos and yummy food!
i can feel the passion!
thank you for sharing!
Wow, nice. I’ve tried making almond milk with unblanched almonds and it turns out fine, especially if you fold the muslin twice. The flavour might be different but I still love it!
Would never have thought to do a basil or mint infusion but actually I’ve tried some really delicious macarons that are that flavour! So cheers for broadening my horizons
a genius idea as always. although i don’t share your taste in truffles, my mother has been wearing rose scented perfume all her life and when i told her of this idea she was in love. i think her house may now smell of rose cooking in a pan as well as being spritzed out a bottle from now on!
Ditto the not peeling. It is fast and easy to make almond milk without this step. I also turn the leftover meal into almond flour. I dry out the meal in a non-stick pan – just spread it out, get the moisture out and then grind it fine in a coffee grinder. Almond meal has come in handy since I got pre-diabetes.
I haven’t tried yet, but it just starting thinking and want to share with you , I will try it.. Thanks so much for being such an inspiration!
________________________
edward
Boutique Dresses
Never thought of almond milk before…looks awesome. tsaty.
beautiful pictures and I can equally imagine yummy to drink. I’ll try them and see how I like it.
I am trying to avoid food that is high in cholesterol, so almond milk is a great option for me! Scenting it is a fun idea and the pictures you took are gorgeous!!
http://www.thecholesterolscoop.com/food-high-cholesterol.php
really super and i am really like all food
This is amazing! I don’t think I’ll ever buy another carton again! Here goes my next weekend experiment! Thanks!
mclifforddesigns.blogspot.com
great. need to try that out, have seen almond milk in the stores for many years but never took the chance to try it out until now.
Gorgeous inspiration here, and impressive creativity.
AS someone posted, absolutely awesome – and so well photographed too!
Made me go and get a drink! Obviously it didn’t taste as good as yours.
Follow Celebrity Stylist & Fashion Designer Sha’Vonn Royale @amazyngroyale & miyokiroyale (collection)…LETS GO……
I love making almond milk. Can’t stand the store bought stuff. You can make your own almond flour with the almond solids. Just let them dry out. @luxirare I have just found your site and am now obsessed. Everything is so beautiful. I love the artistry you bring to your kitchen. Also I am dying for your iPad bag!
Amazing!
I just have a suggestion, Try adding a pinch of safrron and Cardmamom powder. the Saffron gives a rich golden color and the cardamom gives a mild scent and flavor
Both Saffron and cardmamom must soak in the milk, to bring out the flavor, before serving
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