Good chocolate right out of the wrapper has an attractive sheen and a satisfying snap when you break it in two. But if you melt the chocolate to use as a coating or for drizzling and try to use it immediately, it will set up into a soft, blotchy, dull-looking mess that melts on your fingers. Why the difference?
A while back, one of our old college pals posed an interesting question: What would the ’90s version of me think of my modern-day cave-person incarnation? Without hesitation, I blurted out, “She would’ve hated the current me.”
It’s the truth: despite having spent my college years among the tie-dyed masses at Berkeley, ’90s-Me would ridicule my new hobbies: home-brewing kombucha, collecting bones in the freezer for broth, and soaking almonds overnight to make dairy-free milk. To top it off, the eye-rolling, Doc Martens-wearing ’90s-Me would mock any near-40-year old who still sports pigtails. Seriously: when did I become this person?
Thankfully, the 2014 version of me fully embraces my midlife
crisistransformation. She would tell ’90s-Me to go barefoot, stop eating gut-irritating foods, turn off the TV, and make some almond milk already.
Have you ever tried making almond milk? A frosty glass of this homemade stuff totally hits the spot—particularly for those of us who are dairy-abstainers or lactose-intolerant. It’s so lumpin’ delicious that I don’t care if activating my almonds subjects me to ridicule as an aging hippie.
Making your own almond milk is super simple, too. As long as you remember to soak your almonds for 12 to 18 hours, you can blitz a batch of homemade almond milk in about 5 minutes. Plus, squeezing nut bags relieves a lot of stress. (Heh, heh.)
There are tons of recipes for homemade almond milk on the Interwebs, like this one, this one, this one, and this one. I know I’m not reinventing the wheel with this recipe, but I wanted to share my own method for whipping up a satisfyingly creamy, nutty, vanilla-y bottle of almond milk. I don’t add any sweeteners to it (mostly ’cause this old lady doesn’t need to swig cloyingly sweet drinks anymore, unlike the college version of me). Confession: Once upon a time, I chose to drink Zima at college parties. Don’t hate.
Let’s make some almond milk together!