Another Homemade Almond Milk Trick

>> Tuesday, September 2, 2014

So, you want to make Homemade Almond Milk . . . and you're especially keen on the idea after seeing how easy it can be if you use a French press to do the heavy lifting. Your problem now: Having leftover milk you can't seem to finish before it gets sort of funky. Thankfully, I have a super easy solution for you!

Make a big batch. Perhaps a double.

And before you place it on your refrigerator shelves, take a 1-ounce ice cube tray and fill each cube about 3/4 of the way full, and place in your freezer for a couple hours. Yup -- you can easily freeze your almond milk into cubes.

I love the perfect cube silicone trays made by Tovolo. I use them for foods and even for body care recipes, like my Natural Lotion Cubes.

Anyway, freeze like so:

Plop these cubes into your hot morning coffee or thaw overnight in the fridge for use in baking (8 ounces = 8 cubes = 1 cup of liquid). I don't usually thaw to drink straight because you will notice some separation, but the milk works great in stuff. Like SMOOTHIES! Indeed: I also like to use mine in place of ice in smoothie recipes. I just add a little water to the mix to help things get blending.

All the nutrition is there -- minus the crap that's in store-bought almond milk.

A delicious, protein-packed way to start your day.

Blend the following ingredients together . . .
  • 1 ripe banana
  • 2 handfuls of kale
  • 6 almond milk ice cubes
  • 1/2 cup water (or more to achieve preferred texture)
  • 1 scoop chocolate protein powder*
  • 1 tablespoon peanut butter (perhaps homemade?)
* I use PlantFusion Chocolate, but you can also use 1 tablespoon cocoa powder if you don't want the added protein or have any powder on hand. A green smoothie is still a good smoothie.

// Oh, and if you missed yesterday's recipe -- be sure to check it out! It's my new favorite cookie. Plus, it's a great fall twist on your usual dessert favorite: Oatmeal Raisin Peanut Butter Chocolate Chippers. Vegan, gluten-free.

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