Following on from Friday’s post about Soy Milk, I thought I’d share a great recipe for homemade almond milk.
Almond milk is a great soy and cow’s milk alternative, but shop-bought versions are often packed with unnecessary sugars and stabilisers.
Making your own ‘milk’ may sound tricky but trust me, once you get the hang of it, it’s easy!
1 cup (mug) of skin-on, plain almonds
A piece of muslin
Fill a cup with almonds and cover with water. Leave to sit for a minimum of four hours, you can leave them overnight if it’s easier. Bear in mind – the longer you leave it to soak, the creamier it will be.
Strain the almonds and discard the soaking water.
Put the soaked almond into your blender and add two cups of water.
Once your mixture has become a ‘milk’, it’s time to strain. I use an old piece of muslin to catch the almond pulp – you may need to squeeze it out. You can also reserve your almond pulp for other recipes – it’s lovely added to banana bread for example.
Your almond milk will keep in the fridge for 4-5 days.