Recipe: Homemade Frothable Almond Milk
I'm so excited to share this tip with you!
A few weeks ago, Olivia was really wanting to froth milk for me. As a surprise, I bought an aerolatte frother for under $20. Using Trader Joe’s soy milk, which has only two ingredients: organic soybeans and water, it worked like a charm!
Even though I know there are barista-style vegan milks on the market that are formulated to froth, they have more ingredients and sugar than I'd like.
Always up for a kitchen challenge, I wanted to take it a step further and figure out if I could make a homemade frothable vegan milk without soy.
As you can see in the photo of my (decaf) Earl Grey tea latte, I did it! With my recipe below, you can too!
Homemade Frothable Almond Milk
By Allison Rivers
Makes 2½ cups
Ingredients
1 cup raw almonds (optional: soak 4 hours or longer and drain)
2½ cups water
Directions
- In a high-speed blender, process both ingredients for 1 to 2 minutes. In a standard blender, process for 2 to 4 minutes. Test for smoothness by rubbing a little milk between your thumb and index finger. If it feels mostly smooth and creamy, with very fine bits of pulp, it’s done. If not yet, blend for another minute or so.
- After blending, pour contents through a nut milk bag or very fine mesh cloth placed in a strainer, suspended above a wide-mouthed container. Gently squeeze the milk from the pulp for a perfectly smooth texture. Refrigerate for 3-5 days.
- To froth: In a small saucepan, heat the amount of milk you want until small bubbles begin to form (don’t let it come to a boil). Then, submerge the frother just below the surface of the milk and circle the edges of the pan for about a minute as the froth forms.
- To serve: Use a spoon to hold back the froth as you pour in the milk and then dollop froth on top of your drink. Enjoy!
© Recipe by Allison Rivers, MSW Coach, award-winning vegan chef, author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.
