Almond milk has become popular, and the supermarket shelves are packed with different types. Do read the labels, as some have additives you might wish to avoid, such as sugar, sunflower oil and flavourings. My absolute favourite is home-made almond milk, and it’s so easy to make. If you want a beautiful, creamy, smooth milk, you will need a decent blender and a large piece of muslin or nut milk bag to strain the milk.
- 1 cup raw almonds
- 3 cups filtered water
- optional: vanilla extract, stevia or maple syrup
- Rinse the almonds to get any dust off, and place in a glass or ceramic bowl. Cover with filtered water, cover and soak overnight in the fridge.
- Next morning, drain the water and place nuts in a blender.
- Add 3 cups filtered water and blend until the nuts are as fine as possible. This usually takes about a minute with a high-powered blender like a Vitamix, Thermomix or Nutribullet.
- Place a large piece of muslin in a sieve over a large bowl, or use a nut milk bag if you have one.
- Pour the blended mixture in and allow most of the liquid to drain through.
- Here is the fun part! Gather up the edges of the cloth or nut milk bag, twist the top and squeeze the bag with your hands to extract the rest of the liquid. Keep squeezing until all you have left is a bag of dryish nut fibre. You can compost this or add it to cake mixtures or raw biscuits (use the same day, or dehydrate to store and use as almond flour).
- If you wish to sweeten the milk, add vanilla, a little stevia or a few drops of maple syrup.
- Bottle and store in the fridge. Use as fresh milk