Almond milk is a tasty and healthy alternative to cow's milk, particularly for people with lactose intolerance. Almond milk can be blended with a banana, honey, and nutmeg for a low-calorie and cholesterol-free alternative to eggnog. According to Stephanie Gall, Registered Dietitian, almonds are one of the healthiest nuts humans can eat—rich in magnesium, potassium, manganese and copper, almonds also contain selenium, vitamin E and calcium. You can make your own almond milk at home; it's lactose, gluten and cholesterol free.
Put 1 cup of almonds in a glass bowl or jar and cover them with water. Cover the top tightly and refrigerate it overnight to soak the almonds.
Drain the almonds. Rinse them till the water runs clear. Put the drained almonds in a blender.
Add water till the almonds are just covered. Top it with a lid and blend till it is very smooth, adding a bit more water if necessary.
Wring out the jelly bag in cold water. Put the jelly bag over a mixing bowl. Pour the blended almond mixture into the jelly bag.
Let the almond milk drip into the bowl. Squeeze the bag very gently to remove all the liquid.
Transfer the almond milk to a canning jar or other clean glass container with a secure lid. Stir in a spoonful of honey if you prefer the almond milk sweetened, or add a couple large soft dates or a whole vanilla bean for sweetening and flavor.
Keep the jar sealed tightly in the refrigerator; it will keep for 4 or 5 days. Shake the jar well before drinking; blend almond milk with a banana, honey and nutmeg for a low-calorie and cholesterol-free alternative to eggnog.