Almond milk is a milky drink made from ground almonds. Almond milk contains no cholesterol or lactose and can be used as a substitute for animal milk in many recipes. Historically, almond milk was also called amygdalate.
Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease.
Here is the recipe for almond milk. This is different from our usual Badam milk, which is prepared from milk. This recipe uses only water. It’s a no cholesterol, low calorie drink.
Almonds – 1/2 Cup (Blanched and Skinned)
Warm Water – 2 Cups
Cardamom – 1
Sugar – 2 Teaspoons or Honey
Roast the almonds on a low heat till they turn light brown. Soak them in warm water and refrigerate for a day. Grind with cardamom and sugar. Strain through a filter and serve.
Letting the almonds soak for a day is supposed to activate them. You can skip the soaking, if you want to make the milk immediately.
I have not used any extract to flavor this milk, as I wanted to keep it simple, natural with a low sugar content. You can add vanilla or almond extract, according to taste.
I don’t have a great liking for almond skin, so I have used skinned almonds. You can use them otherwise. Almonds like other nuts containing oils, will turn rancid if not stored properly. Refrigerating almonds extends their shelf life considerably.