I am a huge fan of lattes – any drink that has a bit of froth on top and creamy to my taste buds is comforting and fulfilling. Unfortunately, I found out ten years ago that my body doesn’t like milk or soy. But I didn’t want to give up on my favorite frothy beverage.
This led me to start hauling around my alternative milk of choice in cities across the country as I traveled promoting 18 Rabbits. Some baristas would grumble and others were curious as to how it would taste and affect the espresso.
It got so ridiculous, that a couple of my favorite spots where I live in San Francisco, would hold my rice or almond milk in their fridge with my name on it. Others refused to do use my “milk,” citing a health rule banning outside beverages. But, they would always make an exception on my birthday. So, I brought back the ¼ birthday and ½ birthdays as occasions to celebrate.
Blue Bottle started around the same time as 18 Rabbits. I often pleaded with James, the founder, to please save me from my having to traffic my “milk”. He responded that they had to find the right one, and of course I appreciated his quest for perfection.
Luckily, coffee shops have evolved. I don’t have to lug my box around anymore. Even gigantic chains have hopped on the bandwagon to offer something other than milk and soy (thank goodness!). Sometimes though, coffee and tea are best enjoyed at home and that equipment has evolved for the better as well.
I make my own almond milk form time to time. It is unparalleled to all the offerings in the stores no matter what the price. I get the almonds from my friend Benina of Burroughs Family Farms, the same almonds we use for our granola and bars.
Almond Hazelnut Milk
1 cup of raw almonds (preferably organic) + water to cover
½ cup of raw whole hazelnuts
4 ½ cups of filtered water, cold
1 teaspoon sea salt
2 dates, pitted (push pit through date with fingers and discard)
1 teaspoon vanilla (optional)
Put almonds in a bowl and pour 2 cups of water over them. Cover bowl and let sit on the counter for 12 to 18 hours. Rinse almonds thoroughly until water runs clear. Add almonds and hazelnuts to the Vitamix with filtered water, salt and dates. Blend on high for 2 minutes. Place nut milk bag open over a bowl. Pour milk mixture into nut milk bag in portions.
Close bag and squeeze as if milking a cow. Repeat and pour almond hazelnut milk into a sealed jar. Refrigerate and use within 5 days. Scoop the nut meal remaining in the nut milk bag into separate container and freeze. Stay tuned for ways to use your leftover almond meal!
Tip: California law requires California growers to pasteurize or steam treat conventional and organic almonds. An exception to this rule is to buy almonds directly from the grower either by calling an almond grower or visit a farmers market with an almond grower stand. Almonds last for up to 2 years in the freezer or a year in ambient temperatures.
