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.