Almond Milk

Almond Milk

I love cow's milk based products, I can't live without cheese or ice cream, but it's been a while since I last had cow's milk on my coffee or granola and my belly and skin are really happy about that. 

It's really easy and relatively cheap to get plant based milk alternatives now, but nothing compares to the homemade version. Almond milk is definitely my favourite of the bunch, but you can pretty much use this same recipe to make coconut milk or pecan milk.

Here's what you need:

  • 160g/1 cup whole raw almonds
  • 850ml/4 cups water + more to soak overnight
  • 1/4 tsp vanilla extract

Place the almonds in a medium size bowl and cover with 2 inches of water and soak overnight.

Rinse the almonds, and blend them with the rest of the ingredients on high speed for 2 minutes.

Strain the mixture using a nut milk bag or a fine sift, I'm using both because a want a silky smooth milk.

You can store the milk in the fridge for up to 1 month. 

Note: No time? Don't worry. Alternatively, you can boil 1/4 of the 850ml of water and soak the almonds in it for around 20 to 30 minutes or until they look plump, like so:  

Add the rest of the water and vanilla to the blender, blend for 2 minutes and strain the mixture.