Homemade Almond Milk
Nutty milk perfection. Once you go home made you really never go back. The nutty smooth flavour of a delicious home made almond milk mixed with some oats and fresh berries will make the perfect nominee for the foodie oscars. Savour it fast, you don't want your heavenly milk to run bad (average three days fridge life).
INGREDIENTS
350g raw almonds, soaked overnight
830 ml mineral or filtered water
A pinch of salt
INSTRUCTIONS
1. Soak the almonds overnight with cool water to cover and a pinch of salt. The next day, drain and rinse well with cold water, discard the soaking water.
2. Place the soaked almonds and mineral water in a food processor and blend on highspeed until creamy. Strain the almond milk with a cheesecloth into a large bowl with a sieve on top. Reserve the almond meal.
3. Enjoy with oats and berries, flat whites or matcha lattes.
TIP
Soaking: adding salt to the soaked almonds overnight allows for the all nutrients to be released. The longer the almonds soak, the creamier the almond milk. You can soak the almonds for up to two days. Discard the water used for soaking as it contains phytic acid, which inhibits the body's ability to absorb nutrients.
Straining: make sure to squeeze well to extract all the liquid. Your cheesecloth should be practically dry, with crumbly almond pulp. Save the pulp, also known as almond meal, for baking recipes.
Storage: holds up to 3 days in the fridge in an airtight glass container or in the freezer for up to three months.
Almond meal: bake the almond meal on a baking tray lined with parchment paper for 90 minutes at 140ºC or until dry. Transfer to a wire rack and process into flour in a food processor on high speed. Store in an airtight container for up to three months and use for muffins or bread recipes.
Utensils: a chesesecloth is required for this recipe