Homemade Almond Milk
© Vladislav Nosick
We love almond milk. For our coffee, our granola and our bircher muesli. It is super creamy, damn delicious and on top of it super easy to make. You don’t believe us? Then let us show us how quick and simple it really is to make your own almond milk.
INGREDIENTS:
1 cup of blanched almonds (normal almonds work too but you have to peel their skins off)
3 cups of water – this can be adjusted if you like it thicker or runnier though
OPTIONAL:
A teaspoons of cinnamon
A couple of medjool dates, some maple syrup, honey or date syrup
Start with soaking the almonds overnight in a bowl of water. Once they have been in the water for at least 6 hours, drain them and add them to the blender together with three cups of water. Simply blend everything together for one or two minutes.
After everything is blended place a nut milk strainer on the top of a jug and pour the milk through it. Let it drain partially and simply squeeze the rest of the liquid out with your hands. If you like it a little sweeter, then now is the time add you choice of sweetener and cinnamon or vanilla in the blender with the milk and blend again.
If you keep the milk in an airtight bottle in the fridge, it will keep for up to a week.
P.S.: If you’re confused by what to use to strain the milk here is our choice.
Recipe by Julia Stein