近期最愛 - 純素杏仁奶 / 核桃奶 Vegan almond milk / walnut milk

自家製核桃奶 English version below

自從因為健康原因開始研究 vegan 飲食之後，大部份時間都喝植物奶。近年有些鬆懈了，喝多了牛奶，做麵包、沖咖啡也多用了牛奶，真的腸胃容易不舒服。所以，還是儘量避開，轉向植物奶。

近期最愛 - 純素杏仁奶

平常在家大多數做豆漿，因為有豆漿機，實在太方便，而且黃豆、黑豆的價錢也相對便宜。最近開始做杏仁奶、燕麥奶等，因為外面買的都很貴啊，平均三、四十元港幣一盒。開始嘗試做之後，發現原來也是很容易！只需要一個攪拌機就可以。

材料也很簡單，原味生杏仁（raw almond）、水，然後跟據個人口味的調味：糖、鹽、雲呢拿香料、朱古力粉等。用生杏仁的原因是，水份會比烘焙過的多，打出來會較滑。

試過幾次不同的分量，發現：原來秘訣是鹽！剛開始不敢放太多，只放了一丁點，結果口感淡淡的。回想一下，平常喝鮮牛奶的確是甜味中有一點鹹，所以放膽放多一點。

極香濃朱古力杏仁奶

材料：

生杏仁 raw almond                           1 杯

煮沸過的水（最好是過瀘水）            3.5-4杯，如果覺得太濃可再加多水

糖                                                    1-2 湯匙，視乎個人口味

鹽                                                    1 小撮，大概相片分量

有機雲呢嗱香精油                             1 茶匙

(可自行加朱古力粉或其他調味)

1.      杏仁用煮過的水浸一晚，吸收水份及活化酵素，更容易消化

2.      將浸過的水倒去，把杏仁放入攪拌機，再加入3.5-4杯水，及榶、鹽、雲呢拿油，一起攪拌，至少1分鐘以上，可間歇性的15秒停一停，再繼續。

3.      打至濃滑後，用濾網隔去渣，倒入大瓶放雪櫃。

1 小撮鹽的份量

Note:

l   一直在美國訂杏仁，不過最近發現某連鎖店價錢比較平，不過就不是有機啦。

l   有機雲呢拿香油可以在這裡找到

l   裝豆仁奶的大瓶、濾網等最好先用滾水沖過消毒

l   同樣方法可以做其他植物奶，如生核桃、南瓜籽等。

💓做核桃奶的核桃份量也是1杯，其餘做法相同。做出來效果我很喜歡，很濃滑，可能因為油份比較高，而渣比較少。不過核桃奶熱量比杏仁奶高，飲用份量要適可而止呢。

This is my recent favorite: homemade nut milk! I had been making soy milk for years, since I learned more about vegan diet for health reasons, and trying to avoid cow milk as much as possible (at least at home). And last year I started making almond milk, wondering why the packaged almond milk sold in Hong Kong are so expensive. Then I found that it’s actually even easier to make than soy milk, as long as you can get raw almond at a good price (they are much more expensive than soybeans in Hong Kong).

The key ingredients are raw almond, water, and flavors according to personal taste: sugar, salt, vanilla extract, cacao powder etc. Raw almond is better than toasted ones because they can absorb more water and make it easier to achieve a smoother texture.

My first attempts used some different proportions, and found out there is one SECRET INGREDIENT: salt!! At the beginning I was really doubtful so I added just a tiny little bit, and the milk taste a little flat or plain. So I revisited my memory of drinking cow milk – well it does taste a little salty. Then I started to add more salt and….it works! 

Ingredients: 
Raw almond / walnut              1 cup
Boiled filtered water               3.5-4 cups, add more water if the texture is too thick
Sugar       1-2 tablespoon
Could be brown sugar, muscovado sugar, coconut nectar sugar etc
Salt                               1 pinch, as in photo above
Organic vanilla extract       1 teaspoon
plus other flavors e.g. cacao powder, matcha powder, feel free to experiment :)


1. Soak almonds / walnuts in boiled filtered water overnight, to let the nuts absorb water and activates the enzymes.
2. Remove the water, put the almonds/ walnuts in blender, and add in 3.5-4 cups water, sugar, salt, vanilla, and blend together. Best total blending time is over 1 minute; it could be broken down into 15 sec intervals. 
3. When it becomes smooth and creamy, use a sieve to remove pulp. Pour the milk into a clean bottle and keep refrigerated. (Many recipes recommend nut milk bags, however it’s not easy to find in Hong Kong, and humidity may corrupt the bags easily. A high quality sieve with finer mesh will do)


Personally I really love walnut milk even more than almond milk. It is so creamy and nutty. However it also contains more calories than almond milk, so pay attention to drinking portions!