I’ve been making my own almond milk for about a year now, as I thought there must be a better way than paying $9/L for commercial organic almond milk. This is super-quick and easy, and as long as you remember to soak some almonds *before* you run out of milk, you’ll be fine.
Use this milk as a direct substitution for dairy milk. In tea, coffee, hot chocolate, chai latte (yum!), smoothies, cereals, cooking, baking, making ice-cream etc. Remember to give the container a quick invert before you pour it.
A word of warning, sometimes this milk will curdle in tea and coffee, and sometimes it won’t. I don’t know why this happens occasionally, but it doesn’t affect the taste at all.
Almond Milk
Makes about 1L.
- Soak 1 cup (approx. 175g) of raw almonds in water for at least 8 hrs (I usually do it overnight).
- Drain almonds, add to blender with 4 cups (1L) of water, and 1 tsp vanilla extract (You can use 2 dates (pitted) instead of vanilla extract – soak the dates with the almonds to soften them).
- Blend very well in an electric blender.
- Strain through a very fine strainer, nut milk bag, or cheesecloth, squeezing the cloth to get all the milk out.
- Enjoy! The pulp can be used in cooking, though I don’t have any recipes for this as yet.
- Store in an air-tight container in the fridge.
Source: Somewhere on the internet.
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