Something I find so comforting on a brisk autumn day is a glass of farm-fresh milk, warm or chill, with a dash of cinnamon and nutmeg. My body, however, isn’t as interested in this creamy delight. I grew up in China where diary is not as present in the typical diet as it is in many Western cultures. As a result, like many Chinese, I’m mildly lactose-intolerant. I’m a firm believer in finding healthy alternatives that don’t sacrifice flavor and texture. After some experimentation, I found a solution to my love of milk: delicious and easy-to-make almond milk.   In addition to tasking great, it’s an excellent, low calorie source of vitamin E and protein and calcium. Plus, it’s a fun recipe for kids! In fact, our 9-year-old daughter Rose makes a batch at least once a week. It’s also perfect for vegans, like my husband, Arogya’s acupuncturist Gregor Bertram.

• 1 cup Organic Raw Almonds
• Water
• Optional: Cinnamon, Nutmeg, and/or Cacao to sprinkle on top
• You’ll also need a blender and layered cheesecloth, a muslin bag (you can find these online or Whole Foods), or fine mesh sieve.

Instructions

1. Place the almonds in a bowl and cover with water. Let sit for at least 5 hours or overnight.
2. Drain and rinse the almonds. Next, remove the skins by gently squeezing each almond with your fingertips. It’s surprisingly easy!
3. Transfer the almonds to a blender and add 3 cups of fresh water. Feel free to add a little more water for less creamy milk. Liquefy.
4. Then, pour the liquid almond mix into a bowl through the cheesecloth, muslin bag, or sieve. As you can see in the photo, you can place the cheesecloth in a regular sieve. Use your hands to squeeze out the last bit of liquid. You can reserve the remaining almond meal for vegan cheese or spread. We really like it blended up with a little miso, olive oil, and lemon.
5. Enjoy the almond milk as is or spruced up with some cinnamon, nutmeg, or cacao. It’s also a wonderful addition to our Arogya chai.