I only discovered almond milk about 6 months ago and I wish I had of discovered it so much sooner. Dairy tends to make me a bit bloated, so almond milk eliminates that, but it is also much more full of flavour and it is creamy too.
Almond milk is pretty expensive to buy, considering it is just almonds and water. So I though, that can’t be that hard to make myself. And it isn’t. It is actually really simple. It isn’t the fastest process, but that is just because you need to soak the almonds over night – but that doesn’t involved any effort.
The great thing about homemade almond milk is that you can add any flavours you want. The recipe here is just basic almond milk, but when you put the almond and water in the blender, you can add lots of other flavours to. For example, vanilla, cocoa, cinnamon, nutmeg).
You do need a cheesecloth to make this recipe, but they are cheap to pick up. If you don’t have one, you can use a fine sieve, but the results won’t be as good.
– 120g/1 cup almonds
– water for soaking (the amount doesn’t matter)
– 840ml/3.5 cups cold water
– 4 pitted dates
1) Put the almonds and soaking water in a bowl and leave to soak overnight.
2) Drain the almonds and put them in a blender with the other water and the dates and blend for 2 minutes
3) Pour through a cheesecloth and put into a jug.
You can use the almond pulp in oats for breakfast so that you don’t waste any. The milk will keep in the fridge for about 3 days.
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