Almond Milk

The most wonderful way to avoid the dairy trap

For delicious tasting milk for tea, coffee, sauces and anything else you use milk for.

Almond Milk

The most wonderful way to avoid the dairy trap

For delicious tasting milk for tea, coffee, sauces and anything else you use milk for.

What you need:

There are masses of almond milk recipes on the internet, you can add vanilla, dates, oils and a host of other things.  However, I like to keep it simple, so this is how I make mine.

What you need

  • 1-2 cups of almonds – I tend to use about 1,5-2 cups so I don’t have to make it so often
  • Himalayan salt
  • Water
What you do with this:
  1. Soak the whole almonds overnight in water with a teaspoon of Himalayan salt – cover well as they expand by about another third.
  2. Place these in the fridge or cover and leave on a surface for 8-12 hours.
  3. Now rinse them well to remove the salt.
  4. Into a blender or Nutribullet, place around 1 cup soaked almonds to 3 cups water (if you like it thinner, put more water in).
  5. Puree this until it’s a liquid and there are no more almond pieces
  6. Filter the almond milk through a nut bag to remove the pulp. You can use a piece of muslin cloth or voile, or even calico.
  7. If using a piece of material, place this material in a jug, or on top of a sieve over a bowl, pour in and squeeze out the delicious milk
  8. Put it into a jar/jug. It will keep in the fridge for about 4-5 days and can also be frozen.
  9. Use as you would for any milk