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Here’s the thing with nut milk: once you try making your own, it’s hard to go back to store-bought ones.
Upside: less packaging waste and more room to play with flavors.
Downside: it’s so good, it may be gone quicker than you think. So use the tips in this post at your discretion.
I’m about to share with you a little-known trick that changes everything and takes not just almond milk, but any milk to the next level of flavor. Just in time for the World Plant Milk Day on August 22. Happy not-milking!
This post is sponsored by my friends at Brandless, and inspired by their minimal, sustainability-minded approach to shopping (and living). If you’re not familiar, let me introduce you: Brandless is a revolutionary in the space of ecommerce, selling over 300 products across categories such as food, beauty, and more, all at $3 or less.
They explain low prices with direct relationships with suppliers and consumers, cutting out the middleman. Ok, sounds great–but do they have all the non-GMO, gluten-free and organic things? Turns out, they do. And as our blind taste test of mangos and pistachios proved (we compared them to items bought at a local deli) – you can rely on their quality, too. This stuff is delicious! I can vet for their nuts, olive oil, and gluten-free pizza mix. And a jar of organic coconut oil for $3? Sign me up.
Even though the name is Brandless, there’s definitely a solid brand behind the company. A brand based in minimalism and transparency. In the spirit of having less and doing more, I decided to share with you not only my special almond milk hack, but also two other recipes you can make using your upgraded almond milk. All the ingredients used are from Brandless, and all are free of preservatives and artificial colors and flavors.
All the links to the products mentioned in the video are at the end of this post, and here’s a sweet deal for Breakfast Criminals readers: enjoy $10 off your Brandless.com order of $50 and over with code “BREAKFAST”.
INGREDIENTS:
*you can get all the ingredients you need for this recipe in one click – see the Breakfast Criminals Not Milk Recipe Bundle
- 1 pack of Brandless Raw Almonds (5.5 oz, approximately 1 ¼ cups)
- 1 pack or Brandless Organic Dried Mango (3 oz)
- 4 cups filtered water + more for soaking
TOOLS:
- Cheesecloth or nut milk bag for straining the milk
- Strainer
- High-speed blender
DIRECTIONS:
- Cover almonds with filtered water in a bowl or a jar, soak for 4 hours.
- Add dried mangos to a bowl or a jar, add 4 cups filtered warm water and soak for 4 hours.
- Rinse the soaked almonds.
- Load the almonds into a high-speed blender.
- Strain the water the mangos have been soaking in into the blender. Set the mangos aside.
- Blend until creamy, about 60 seconds on high speed.
- Use a cheesecloth or a nut milk bag to strain the mango milk. You can discard the pulp, or use it in cookies or muffins.
- Your mango almond milk is ready! Some ideas on how to use it (I challenge you not to drink it at once!)
Mango Almond Smoothie Ice Cubes:
Reblend half of the milk with the rehydrated mango that you’ve set aside. Pour into an ice cube tray and freeze. Use it in smoothies to add creaminess and flavor.
Turmeric Mango Milk:
Reblend the almond milk with a date/maple syrup (optional additional sweetness) and turmeric. Turmeric is a superherb with a ton of health benefits, from digestion to reducing inflammation.
Simple Chia Pudding:
Whisk 1 cup of mango almond milk with ¼ cup chia seeds, let it soak in the fridge for 4 hours to overnight. Breakfast is ready! Serve it with chopped mango left from making the milk. And yes, I do have more chia seed recipe ideas.
Was that enough ideas to get your creative spirit going in the kitchen? That’s just the beginning. Stay tuned for more! #pizzuchini
You can buy the ingredients you need to make almond milk, mango ice cubes and mango chia pudding in one bundle here.
Here are the links to individual products mentioned in the video:
- Organic Dried Mango
- Dry Roasted Salted Pistachios
- Organic Extra Virgin Olive Oil
- Gluten Free Pizza Crust Mix
- Organic Virgin Coconut Oil
- Black Chia Seeds
- Organic Maple Syrup
