Almond Milk - make your own
So recently there has been loads of hype about the benefits of almond milk: it's dairy-free, lactose-free, low in calories and nutritious.
Personally I use it as a compliment to regular milk both for drinking and cooking. However, it's become so over-commercialized now; that if you read most of the almond milk labels at the supermarket it's hard to find one which doesn't contain some insane sounding chemical or additive!
So I began making my own, it's totally natural, cheap, and SO SIMPLE!
Below is a quick recipe which takes literally 2 seconds.
How to make almond milk:
Soak a handful of almonds in filtered water overnight. Use just enough water to cover the almonds.
The next day, remove the almonds from the water and place in a blender with water. You can use a ratio of 1 cup almonds to 2 cups water to begin with, and then add more or less depending on your taste. You can also add some vanilla essence, honey or cinnamon, as you like,
Blend for at least one minute and then pass the milk through a sieve to remove the almonds. Many recipes recommend using a cheese cloth but seriously, who has one of those? A sieve works just fine for me.
You can store it in the fridge for 2-3 days.
Personally I use it as a compliment to regular milk both for drinking and cooking. However, it's become so over-commercialized now; that if you read most of the almond milk labels at the supermarket it's hard to find one which doesn't contain some insane sounding chemical or additive!
So I began making my own, it's totally natural, cheap, and SO SIMPLE!
Below is a quick recipe which takes literally 2 seconds.
How to make almond milk:
Soak a handful of almonds in filtered water overnight. Use just enough water to cover the almonds.
The next day, remove the almonds from the water and place in a blender with water. You can use a ratio of 1 cup almonds to 2 cups water to begin with, and then add more or less depending on your taste. You can also add some vanilla essence, honey or cinnamon, as you like,
Blend for at least one minute and then pass the milk through a sieve to remove the almonds. Many recipes recommend using a cheese cloth but seriously, who has one of those? A sieve works just fine for me.
You can store it in the fridge for 2-3 days.