Homemade almond milk
- 1 cup (170g) raw almonds + water to cover
- 4 cups (1L) water
Cover almonds with water to soak. Cover the bowl with cling film and refrigerate at least overnight (but preferably a day or even two). Drain and rinse the almonds.
Add the almonds to a blender along with the 4 cups of water. Use the chop setting first and then the whisk or milkshake setting to finish off. Blend really well.
Put a fine mesh sieve or piece of muslin over a large bowl and pour over the nut milk, squeeze or press with the back of a spoon until as much of the milk as possible is strained through.
Transfer the milk to a clean glass jar and store in the fridge for up to three days.
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- After the almonds are soaked, you’ll notice the water is quite clogged up and discoloured with almond skin; and that the almonds are swollen up and really plump looking. This means their enzymes have now been activated.
- Store the rest in the fridge to use as you would ordinary milk. This recipe yields about three cups, probably more if you use a nut milk bag or piece of muslin.
- Sweeten the milk with maple syrup, dates, honey or brown rice syrup. Flavour with vanilla or spices if you like. I keep mine plain as I don’t drink it straight, I mostly use it in smoothies, pancake batters, baking and porridge.
- You can use the almond meal in cakes, smoothies and other recipes so don't throw it away.
- This recipe was created by Katie Rainbird of Katie180. You can find her on Facebook and Twitter.