I love almond milk. It’s so beautifully smooth and creamy. It tastes perfect with granola or mixed into smoothies for breakfast, and as a milk substitute in every recipe – I use it in everything from baking to breakfast and even things like soups! It’s surprisingly simple to make too.
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
a teaspoons of cinnamon
a couple of medjool dates, some maple syrup, honey or date syrup
To soften the almonds soak them overnight in a bowl of water – this process is absolutely essential. Once they have soaked for at least six hours, drain them and add them to a blender with the three cups of fresh water. Then blend it all for a minute or two until a smooth milk forms – if you want you’re milk a little runnier add more water.
Then place a jelly bag strainer on the top of a jug and pour the milk through it. Once the bag is partially drained, squeeze the rest of the liquid out with your hands. If you want to add the sweetener and cinnamon place them into the blender with the strained milk and blend again.
Keep the milk in an airtight bottle in the fridge, this way it will keep for up to a week.
P.S. If you’re confused by what to get to strain the milk this is the bag I use.