College is a challenging and rewarding new experience. Young and idealistic teens anticipate going for years. Everyone knows to expect hard tests and raging parties (global pandemic permitting, of course), but the most impactful moments are often unexpected. Let me give you an example from my own experience. You’re a happy-go-lucky college student, who has a sudden hankering for a bowl of cereal. You fill a bowl with your cereal of choice; your excitement builds as you do. You open the fridge, reach for the carton of milk, and pick it up only to be met with immense disappointment. There’s no milk. This harrowing experience is what inspired this recipe. Making plant based milks is a relatively straightforward and easy process, but before discussing how to, we’ll take a look at the main ingredient of my preferred milk, almonds.
Almond refers to both the almond tree and it’s seeds. The tree itself is a deciduous tree of the botanical name Prunus dulcis. It belongs to the Rosaceae family, which encompasses several other popular foods including but not limited to pears, cherries, and apricots. Almond trees grown for agricultural purposes can grow anywhere from ten to fifteen feet tall and their flowers are white or pale pink. The almonds themselves are not technically nuts, but instead the seeds of the almond fruit. The technical term for an almond fruit would be a drupe, which is any single seeded fruit. Almond fruits are not much larger than almonds and are similar in shape but have a greenish brown leathery flesh that surrounds the seed.
Almond trees are native to Iran and other Middle Eastern countries, and later spread throughout Northern Africa, the Mediterranean and Southern Europe. They are a culturally significant crop in almost every region they have reached, which can be attributed to their early cultivation. The first mentions of domesticated almond trees began as early as the bronze age, approximately 3,000 BCE to 2,000 BCE.
Almonds made their way to the United States in the 1700s and have since found a comfortable spot in the Western United States. Supplying ninety percent of the world’s almonds, this nut is one of the most valuable and highest exported agricultural goods of California, which has the perfect warm climate to grow the Medterranean plant. Despite the crop’s importance to California’s export economy, there are debates about it’s sustainability due to the high water consumption of almond trees. A single almond takes over a gallon of water to produce. This may seem wildly unsustainable at a glance, but when placed into the context of other milks and milk substitutes almonds are still a good option if you’re concerned about their environmental impact. For example, the nuts in a gallon of almond milk will use about 84 gallons of water. This may seem unreasonable, but a gallon of dairy milk will use about 880 gallons of water, more than 10 times as much as it’s plant based counterparts. If sustainability issues were what was stopping you from enjoying some delicious nuts, just know you can enjoy your almonds in moderation.
In addition to their diversity and versatility in the kitchen, almonds provide a host of health benefits. They are packed with fatty acids, antioxidants, and vitamins, which can be beneficial to the brain, the skin, and cardiovascular health. Turns out digging into a tub of almond butter or a box of French macaron might have secondary benefits outside of tasting great.
Although this recipe is for almond milk, the same processes can be applied to make all sorts of plants based drinks, whether it may be other nuts or even oats. It is a little extra effort, but what you gain will be one of the best milk drinking experiences of your life.
- 1 cup raw unsalted almonds
- 3 cups water
- ¼ teaspoon salt (optional)
- 1 tablespoon sweetener (optional)
Place the almonds in a bowl and cover with water. Let the almonds soak for 12 to 16 hours in the refrigerator. After the almonds have soaked, drain the nuts and transfer them to a blender. Add 3 cups of fresh water and blend on high speed for 60 – 90 seconds. Strain the mixture through cheesecloth and add salt or sweetener if desired. You’re now ready to enjoy some of the best almond milk in the world. Whether it’s with cereal, in coffee, or just to sip. This recipe will make 3 cups. Enjoy!
Cover photo courtesy of From The Larder