ALMOND MILK

Almond milk appears in many of the recipes on this blog and so it's only right that I put up a recipe showing how easy it is to make at home. What I love about this home-made version is that I am in complete control of what goes in there - no need for additives or preservatives to extend the shelf life. No unnecessary added sugar to sweeten it if I don't want to.  Just pure almond goodness.

You won't believe how creamy and tasty this versatile non-dairy milk is. Rich in calcium and protein, it's perfect for baking, cooking and pouring over your favourite breakfast cereal. 

Once made, it should be refrigerated and used within five days.

Ingredients

- 1.5 cups whole raw almonds (soaked overnight)

- 4 cups filtered water

- 1/2 tsp vanilla essence

- 2 pitted dates (optional)

- Pinch of salt

First thing's first, soak the raw almonds in a bowl of water, cover and leave to stand overnight. Drain the water and rinse the almonds before proceeding to the next step.

Place all the ingredients in a blender and blitz at the highest speed for 2 minutes. Leave the dates out if you want it unsweetened. Alternatively, you can use your preferred sweetener (1 tbsp brown sugar, maple syrup..etc)

Grab a large bowl and place a strainer over it. Pour the almond mixture into the strainer, using the back of a spoon to push as much liquid out as possible. 

Discard the almond meal, give the strainer a quick rinse and repeat the straining process into another bowl. 

Strain one final time to ensure a smooth consistency.

Pour into a sealable glass jar or bottle and refrigerate. Use within five days.