Instagram Facebook Twitter Pinterest


Posted 16-07-2016

I LOVE nut milks, especially the homemade type, with my own concoction of spices and flavours and preference of thickness.
There is no better thing than chilled nut milk poured over some home made granola topped off with fresh fruit. It is a mouthful that is hard to BEAT!
Print Recipe Card


Almond Milk
1 part pre-soaked almonds
2 parts water (I like my almond milk milky, you can use more water if you like=3 parts)
1 tsp. of agave
1 pinch of salt (Himalayan)
1 tsp. of coconut oil

Half a vanilla pod (the leftover stalk I put in a jar of porridge oats or anything that can benefit from the delicious smell of vanilla)


Blend nuts and water together in a blender until you start getting a milky texture. Use a sieve to separate the pulp from the milk.
Put milk back in a blender and add agave, salt, vanilla and coconut oil and give it another whizz.
I like using a glass jar or bottle to store the milk its better than plastic and keeps better in the fridge.
What do you do with the pulp? I dehydrate mine to make almond flour, use in a cake or make little chocolate balls covered in sesame seeds!
You can make so many different milks don’t limit yourself to almonds.
There is hazelnut, sunflower and Brazil nut to name a few of my favourites.

Bettina´s Kitchen Newsletter - Sign up sign up