Comments on: Homemade Almond Milk

By: AOK

AOK — Sat, 14 Jun 2008 21:24:14 +0000

I’ve used the leftover almond pulp to make a nice face scrub. Just spread it out to dry, then store it in a sealed plastic bag or a jar. Whenever you want to do a face scrub, mix some of the dried almond pulp with a bit of yogurt and honey, apply to your dampened skin, massage gently, and rinse with lukewarm water.

By: Eli

Eli — Sat, 07 Jun 2008 22:52:21 +0000

Wow never heard of almond milk, but this does look like pure deliciousness (I’ll put my vote in on that being a real word). I’ve just started to drink coffee, but only seem to like it with French Vanilla CoffeeMate. Which seems unhealthy. This looks like a great alternative! And it seems that the leftover pulp has numerous awesome uses. I can’t wait to try it out!.

By: becky

becky — Sat, 07 Jun 2008 18:11:42 +0000

Hehe, your post reminded me of my 9th grade bio teacher. He’d eat cereal with almond milk out of our classroom beakers…yeah. He was weird. The breakfast smoothie looks tasty!

By: Holly

Holly — Sat, 07 Jun 2008 00:01:14 +0000

This sounds very cool to make. I know exactly what I would do with the leftovers though - I’ve been thinking about making homemade body scrub and I think this would be perfect.

By: AppetiteforChina

AppetiteforChina — Fri, 06 Jun 2008 17:30:12 +0000

You can also put the almond pulp in the blender with water for a second time to extract more “milk”.

I love homemade almond milk warm, with a bit of honey and bananas.

By: Amy

Amy — Fri, 06 Jun 2008 16:17:32 +0000

Very interesting! It looks and sounds very refreshing!

By: Memories in the Baking

Memories in the Baking — Fri, 06 Jun 2008 15:10:27 +0000

That looks absolutely delicious; I love almond milk, and it’s so much better than cow juice. But you know, I’ve always blanched the almonds first. I don’t know what I was thinking.

Btw, one way to use up the pulp is by, first, dehydrating it, combining the ground almonds with a little Parmesan, and S & P to taste. Dip chicken (or fish) in beaten eggs, then fresh, seasoned breadcrumbs. Dip chicken in beaten eggs again, and finally coat with the almond mixture. Sauté in equal amounts of butter and oil (2 tablespoons butter and 2 tablespoons of a neutral oil, such as canola) until golden. And herein ends my babblng.

By: Susan/Wild Yeast

Susan/Wild Yeast — Fri, 06 Jun 2008 14:50:34 +0000

I’ve been buying almond milk and putting it in coffee and on cereal. This is great — thanks!

By: Suganya

Suganya — Thu, 05 Jun 2008 23:32:10 +0000

Indira at Mahanandi has blogged about almond milk and rice milk

http://www.nandyala.org/mahanandi/archives/2008/04/09/homemade-almond-milk/

http://www.nandyala.org/mahanandi/archives/2007/09/01/homemade-rice-milk-horchata/

I am yet to try, but they look divine.

By: Deborah

Deborah — Thu, 05 Jun 2008 17:39:21 +0000

I have to admit that I’ve never even had almond milk, but this sounds so delicious!!