A classic milk and one that is so simple to make from scratch. Most of us find it more convenient to buy almond milk nowadays, but I promise, you will taste the difference when you try the home-made version.
- For the Almond Milk
- 60 g (2 oz / 1/3 cup) raw almonds
- 1 litre (34 oz / 4 cups) water
- pinch of salt To Add In:
- 1/2 vanilla pod (bean), scraped, or pinch of ground vanilla pod
- stoned (pitted) dates, for sweetness
- ground cinnamon
- ground cardamom
- ground turmeric
- ground cloves
- orange or lemon zest
- Start by soaking the almonds for at least 12 hours or overnight. The water tends to get brown and mucky, so make sure you refresh it at least once.
- Once soaked, drain the nuts and tip them into a blender. Discard the soaking water, add the fresh water and blend until you have a lovely frothy milk.
- Line a sieve with a muslin cloth (cheesecloth), or use a nut milk bag or a fine strainer set over a bowl to separate the nut pulp from the milk. Pour in the milk and let it drain through.
- Pour the milk back into the blender, add a pinch of salt and blend again.
- Pour the finished milk into a clean glass bottle and store in the fridge ready to use. It will last for up to 4 days.
- Use any of the add-in alternatives. Even just a pinch of these will make your milk sing.
- Tip: Some nuts are soaked to get rid of enzyme inhibitors; by soaking these specific nuts you make them easier to digest and the nutrients become more accessible.