Coconut Almond Milk Using my Almond Cow!

Hey guys!

I’m going to be sharing how I make my favorite plant based milk using my beloved Almond Cow!

If you’re like me and you don’t drink cow’s milk anymore, you’ve probably had some kind of dairy free alternative milk at some point. It may have been soy, almond, cashew, oat, coconut, the list goes on and on. What if I told you that some store-bought plant milks are hiding ingredients in them that can cause digestive distress and inflammation? One of these ingredients, carageenan, actually triggered the IBS I was diagnosed with a couple of years back. Thankfully most of these companies are cutting that one out, but there are still so many additives and preservatives added to many. When you purchase store-bought plant milk, you’re not actually getting as much of the “milk” itself as you would think. You’re paying (usually) around five dollars for mostly water with added emulsifiers and preservatives.

Now, PLEASE understand I’m not judging or bashing anyone who uses store-bought plant milk! In fact, I keep Planet Oat’s oat milk on hand in my fridge for when I need to bake something and I’m out of my homemade. I just find homemade plant milk MUCH easier on the stomach and the taste is superb!

My sweet husband got me the Almond Cow about six months ago and I am still in love! It is a bit on the pricey side, but when I price the milk batches I make compared to store bought cartons, The price isn’t so bad. Plus you know EXACTLY what is going in to your milk! It’s a win-win!

At the end of my blog post, I’ll have a link you can click on to purchase the Almond Cow for yourself, if wanted.

Now enough of my blabbing. Let’s get to making milk!

So for this recipe, I start out with about a cup of raw, organic almonds. I place my almonds in the collector cup, along with enough clean, filtered water to cover the top, and let them sit room temperature for about six to eight hours. The alternative would be to leave the soaking almonds in the fridge overnight.

I then peel the skin off of my almonds. You do this by simply pinching the almond in your hand. This makes the milk super smooth and creamy. I have to admit, I usually don’t have time for this and skip it. You can too! #momofthreekids

I then place my peeled almonds into the strainer basket, old water discarded.

I then added enough organic coconut flakes to fill in the gaps until I hit the “1 cup” mark. I twisted the top of the machine onto the strainer basket.

Next, I filled the base to the fill line with half filtered water and half coconut water. A sweet friend of mine posted a video of her using coconut water in place of just regular ol’ water and it changed my life! You could just use water, but the coconut water REALLY makes it rich and compliments the almond taste! I usually add about 1/4 of a teaspoon of salt and about 1 teaspoon of vanilla extract, 2 teaspoons if I’m feeling all giddy!😉

I place the top on to the base, plug it in, then hit the cute little almond cow button.

After it runs it’s three automatic cycles, I simply unplug the machine, take the top off, (ooohh look at that froth!) And place the top, with the filter basket attached to the collector cup to finish draining and catch the last few drops.

And this leaves you with some super yummy, creamy, rich almond coconut milk!

One step I might add, you will have some pulp left over in the filter basket. You can use this pulp to make cookies, pancakes, add it to smoothies, or just add some maple syrup and eat it as it is! There are tons of recipes on almondcow.com

CLICK HERE for the link to purchase the Almond Cow.

Thank you so much for taking time to read my blog! Please feel free to leave a comment or message me with any questions!❤

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