Delicious homemade almond milk is super easy to make, is cheaper than store bought, & yummy!
1 cup of almonds skin on or off (creamier with skins off)
4 cups of filtered water
Pinch of salt
2 medjool dates (pitted)
1tsp of vanilla essence
Equipment: Food processor or smoothie maker/ blender.
Soak the almonds in enough water to cover. Soak overnight or for at least 6 hrs. Cover.
Rinse well after soaking. I then do this in 2 parts as the blender gets rather full!
Whizz half the soaked almonds with 2 cups of filtered water and 1 medjool date (pitted) with half of the pinch of salt. Whizz really well for at least a minute.
Then get a clean muslin. I draped ours over a sieve and then poured boiling water over to make sure it’s clean.
Then place sieve with muslin over a large bowl, pour the mixture through. Then grab all corners of the muslin and start squeezing the milk through.
The next stage is to pour into a sterilised bottle. Using a jug or funnel.
Then repeat process for the rest of the mixture.
The milk will keep for about 5 days in the fridge and is delicious. Remember to shake well before each use.
*If using in coffee add milk first and let the coffee cool slightly first to avoid curdling.
Benefits of almond milk:
Almond milk contains 50 percent of the recommended daily amount of vitamin E, which contains antioxidant properties essential to your skin’s health, such as protecting it against sun damage.
Although almond milk only contains 1 gram of protein per serving, it contains plenty of B vitamins such as iron and riboflavin, both important for muscle growth and healing.
Almond milk contains almost one gram of fibre per serving, which is important for healthy digestion.
Almond milk offers 30 percent of the recommended daily amount of calcium, as well as 25 percent of the recommended amount of vitamin D, reducing your risk for arthritis and osteoporosis and improving your immune function. These two nutrients work together to provide healthy bones and teeth.