27 Nov Liquid Gold! Homemade Almond Milk + Ducle De Leche Caramel Sauce
Inspired by a post I recently read I decided I was going to stop wasting my money and I was going to make my own milk. I’ve never been a fan of cow’s milk and have raised my children on non-dairy alternatives (and breast milk for the first year of their lives). Never in a million years would I have thought that making it myself would be so easy – I was literally done in 10 minutes! It was also significantly cheaper and most important, it was delicious! Homemade almond milk is loaded with protein and vitamin E. On the contrary, commercial brands not only fortify this beverage with synthetic ingredients, they are loaded with sugar, and many also contain genetically engineered Organisms (GMO’s).
My daughters and partners-in-crime in the kitchen, convinced me to turn this liquid gold into a dessert. After scouring the internet, we decided to make caramel sauce, of course with a few healthy tweaks. This is the first time I attempted to make this recipe and it was just like the almond milk… easy, cheap, and delicious! Once we were done we sliced up apples and dipped them in the sauce, we drizzled it over dairy-free vanilla ice cream and finally we let it cool off and then mixed it with ready-made & lightly salted organic popcorn. As an added bonus, my girls had snacks to take to school the next day. Everyone wins!
- The almond milk could be left as is or you can add the sweetener of your choice as well as spices like nutmeg, cinnamon, cocoa, etc…
- The caramel sauce is not necessarily healthy. It’s just a better option than what is available at supermarkets or recipes that require a lot of sugar and “junky” ingredients. As you will notice in the recipe below, we opted to use natural & minimally processed sweeteners such as maple syrup and coconut palm sugar, organic unsalted butter over vegan spreads (use Earth Balance if your goal is to keep it completely dairy-free) and kuzu to thicken the sauce. If you can’t find kuzu, which is generally available at most health food stores/supermarkets macrobiotic section, you can substitute it with arrowroot as well. I think you’d agree that the end result is simply amazing! Enjoy
- 1 cup raw unsalted almonds soaked overnight in water
- 4 cups water
- Caramel Sauce:
- ¾ cup almond milk
- ¾ cup coconut palm sugar
- ⅓ cup maple syrup
- 2 Tbsp kuzu
- 2 Tbsp water
- 2 Tbsp organic unsalted butter
- 1 Tsp vanilla extract
- Almond Milk:
- In a blender, blend all ingredients until smooth
- Pour milk mixture into nut milk bag or cheesecloth (I used cheesecloth)
- Place bowl or jar underneath to catch milk
- Squeeze the bag or cheesecloth as if you were milking a cow. The almond meal will stay in the bag/cheesecloth.
- You may have to do this a couple times (we did it three times).
- Caramel Sauce:
- In a small saucepan, place the almond milk, coconut palm sugar, and maple syrup, and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes. In a small bowl, mix the water and kuzu, then add the mixture into the saucepan. Whisk constantly for an additional 2-3 minutes or until it thickens. Remove the saucepan from the heat and add in the butter and vanilla extract. Serve warm or cool. Store in an airtight container. Refrigerate and reheat as needed.
- Adapted from The Kitchn and The Vegan Chef