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How to make Almond Milk in Your a Vitamix

So, almond milk is the greatest thing ever.

I eat it in all my, I put it in all my smoothies.

Cereal when have it.

I drink it straight from the carton.

But I'm here with Carolyne at the Vitamixstore in Cleveland, and I'm about to find out that there's something better than thanalmond milk.

It's homemade almond milk.

And I'll tell youwhy I love to make my own.

It's creamy, it's luscious, and most importantly, it's burstingwith almond flavor.

You can't buy it in a store.

-Bursting, yeah.

-Bursting! -The store-bought does not burst!-It doesn't even compare.

-Great.

-No.

[music] -So, um.

-So what I did here was I just bought raw almonds.

You want to make sure they're raw, not roasted.

And I like to soak them overnight.

I wouldsay at least eight hours, but I like to do twelve hours.

-Okay.

-The reason you want to soak them is because they're going to be less acidic, more digestible,and most importantly, you want that creaminess.

The longer you soak them, the creamier youralmond milk is going to be.

Then all we did was strained them, rinsedthem with some cool water, and now we have our soaked almonds.

You can see that they're very plump, they'rebig, they're ready to go.

-Beautiful!-So, to the Vitamix, it usually is about one cup of almonds tothree cups of water.

That's gonna give you maybe like a skim milk.

-If you like it a little bit thicker, justcut back on the water.

-Okay So, and I like to be generous.

I'm prettyliberal with, I mean, if you want to use a measuring cup and measure it out, fine.

You have the measuring cup on the side ofthe Vitamix, but I like to do maybe a heaping cup.

And then we'll just fill it with three cupsof water.

-And that's it.

-That's it? -That's it.

-No sweetener, no nothing? Nothing.

So you can sweetened it.

I like tomake a variety of different flavors.

I've been known to make a strawberry banana, chocolatecinnamon, I've done a blueberry, a raspberry.

But the key is this: I like to blend my almondmilk first, strain it, clean out the container, put that back in there, then flavor it, sweetenit with agave, coconut nectar, raw dates, whatever you want because that pulp is sovaluable.

I like to take it, you never want to throw it away, you spent good money onthose almonds.

-Love the pulp.

-I know! -Any kind of pulp!-Exactly.

I like to dehydrate it and then put it backin the Vitamix and make almond flour.

You can put it in a turkey meatloaf, you canput it in pancakes, bran muffins, all sorts of things.

-Wow.

-So never throw your pulp away.

-Save the pulp.

-And that's why I like to flavor second.

-Okay.

-So that my pulp is pure.

So with the Vitamix here, we're just goingto blend this on high for about 45 seconds to a minute.

Really we're just trying to break all thosealmonds down, extract that flavor, and get a really nice smooth, creamy mixture here.

I'll turn my Vitamix on, ramp it up to tenand place it into high.

Let's do it! [blending] And so it's going to get it pretty liquified, but we still need the strainer.

Right, you don't have to strain it if youdon't want to.

Most people don't like that texture, and that grit.

It's going to get it pretty fine, but there'sstill going to be some there.

And and it will be much more caloric with all that pulp in there so most people will want to strain it out.

Okay, save the calories.

So, essentially, we have our almond milk.

But we're going to strain it.

And I'm going to put you to work here.

-Yes!-Because you're just standing there doing nothing while I'm doing all the work.

Well, I didn't want to interrupt your flow.

You had such a good thing going.

So, I'm just going to pour the almond milkthrough the filtration bag and just squeeze that out for me.

-Squeeze?-Yep, just take it.

And I love these filtration bags.

A lot ofpeople have cheese cloths.

I have cheese cloths.

But what I like about these is that they'rereusable.

I throw it right in my washing machine with all my kitchen towels.

It's that onetime you go to get that cheese cloth and you ran out of it because you forgot to buy it,it's a pain, gotta go to the store again.

-So these are super– go to town!-Okay.

-Squeeze that.

-Okay.

-It's a little warm.

-Yeah.

So if you're going to drink it right away,I do have ice on standby.

Now, you could, if you're gonna, like.

It's white, I guess if it spills it doesn't matter.

-Yeah.

It's part of the fun.

If you're going to use this right away, forinstance, why would you want to do this yourself.

If you're making almond milk just to put intoa smoothie, do you want to go through all this? -I probably wouldn't.

-Right.

You know, time is valuable.

I would probablysoak your almonds, or leave them raw, whatever you want to do.

If you soak them it will be a little bit creamier,you might get less pulp in the smoothie.

But I would just put water in there and maybea fourth of a cup of raw almonds soaked or unsoaked and it kinda makes its own almondmilk in the Vitamix.

To go through all this then put a cup of almondmilk, why? -Right.

-I would do this if I was going to have this as an after workout boost.

Maybe you want on a long run.

Great sourceof protein.

You want that chocolate cinnamon almond milk when you get back.

Maybe you're going to put protein powder inthere.

It's a vanilla protein powder.

You flavored it with honey and cinnamon.

Yougot some flavor profiles going in there.

If you're going to do a chia seed overnightoats bowl, maybe you want to make your own almond milk, it's going to be creamy, luscious,flavorful, that sort of thing.

-Okay, can we show the pulp?-Absolutely.

-The almond pulp!-Yeah, let's get in there.

So this is the pulp.

And so I just lay itout.

If you have a dehydrator, it works great.

You can eat it.

It's good.

I actually make raw vegan cookies.

You cantake cookies, peanut butter, cacao, this, dates, it works great.

So there's tons of recipes.

You may have someon your website.

Or you can find them online.

-Do you ever eat it raw like this?-I don't.

-You don't want to.

-You could.

It's really.

I like to enhance it into other dishes.

-Great.

-So, really now, the most important thing is the taste test.

Now, you can, like I said, rinse out yourcontainer, put that back in, put a date in there, cinnamon, cacao, fresh fruit, whateveryou want to flavor it with.

If you're going to pour this right on cereal,you could put ice in there while you're blending it to cool it down.

For you, I'm just going to, kind of, put iton ice here.

-Like Patron!-Exactly.

So I'm making a weird face because the pulpis so dry.

Like, I can't even.

My mouth is, like, glued shut.

Imagine if you had that pulp in there, withthere, you'd still have some of that grit.

And that's why most people like to strainit.

So I want you do to a side-by-side comparisonbecause really it's all about flavor and taste.

So this is a store-bought almond milk.

You'llnotice it's very thin.

The color is a bit different.

And it's kind of like a watereddown mixture.

The homemade almond milk is very thick, luscious,creamy, and as I stated before.

It's bursting with almond flavor.

And you really just can't beat it.

So, try the store-bought first.

And then moveon to the homemade.

-You wouldn't normally have to drink it overice.

-Absolutely not.

-But it's okay to.

-Most people like it chilled.

You certainly don't have to.

-Right.

But if you keep it in the fridge.

-Yeah.

So I would make this, store it in the refrigerator.

Usually, I mean, you can keep it for up toa week.

As far as nutrition goes, you have that two to four day range.

But it's still going to be good.

You mighthave to shake it up.

It could separate a bit.

But, it's still good.

Okay, I'm going to try it.

-Which one first?-That one first.

That's the store-bought.

It's what most people are used to.

Okay, I'm very familiar with this.

Um, sometimesI just, kind of, open up the fridge and just drink straight from the carton.

It's very light, it has a little bit of anessence of almond.

But it kind of just is.

It tastes like what I think almond milk tasteslike.

Right.

Now try almond milk.

Can I have a little more? I'm a kinda thirsty.

Sure! But you're going to want to down thatone.

So don't think too much.

Okay.

It's like wine.

Oh, it's so different.

It's not even the same thing.

It tastes like.

It definitely doesn't taste like a product that came froma carton.

Are you getting hit with a lot more almond? And it's much more luscious and thick on the palate.

It's definitely luscious and thick.

And Ican kind of taste the inside of the almonds.

Whereas with this one it's just kind of likethe white stuff that comes in the carton that I can put in my smoothies.

So how of much of this can you make? We made, what, three cups? We made about three or four cups.

It reallydepends on how much water you add to it, but if you add about three cups of water you'regonna get that three or four cup once you strain it out.

So it's really, like, flavorful and sweetwithout adding anything.

So I can see how adding some of the things like you said likemaking a strawberry version.

-Right.

-Or maybe, like, a chocolate version.

-It would be mind-blowing.

-It's like an indulgence, yeah.

So, excuse me, how does this compare froma nutritional standpoint? Well, a lot of the almond milk that you buyat the store has been pasteurized.

So it's usually been heated over 140 degrees.

So it'slost a lot of its nutritional factor.

The amino acids, that kind of thing.

And it alsohas all kinds of stabilizers in it so it can stay on the shelf.

Here, you're keeping all that in tact andit's basically a raw product.

So you're getting all that good nutrition.

I can taste the nutrition.

Really.

It's wonderful.

If I was to do this, I think I would maketwo batches.

And store it, it would probably last me.

Yeah, I've been known to put two cups in thereand six cups of water.

What else do we need to know.

This is reallygood and I will be trying this.

I don't know, like you say, that it's goingto totally replace my almond milk consumption.

-Right.

-I think there will be sometimes I'll just use the trick of adding almondsinto my smoothie and getting, like, a fake almond milk.

I might also get a carton at the store.

But,if I'm really feeling righteous and want a real nutritious, delicious almond milk, Iwould go with this.

And maximum health benefits.

-Yeah.

And just kind of, it's an application to whateveryou're making.

So like I said, I wouldn't necessarily make it for a smoothie.

But ifI was highlighting it in a dish, maybe you're going to make a vegan ice cream in your Vitamix,you could easily flavor this and freeze it.

If I was going to put it in the overnightoats bowl.

Or if I was going to pour right on top of my granola or something I'd wantthat maximum flavor.

I like it.

Aright, homemade almond milk.

-If you're not making it now.

-Try it.

It's cool.

Try it.

Life is NOYOKE.

Aright.

[beep] -Is it Salon? Solon.

-Solon.

Yeah.

You'll want to say Cleveland.

[beep] Okay, well let's try to get it in one take.

Because I'm hungry.

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