Food

Easy almond milk

Have you noticed everyone seems to be either making or thinking about making almond milk these days? I’ve been meaning to try it for a while, as we often spend a small fortune on it, but I never had one of those trendy nut ‘mylk’ bag thingys to squeeze it all through. Finally a friend suggested I use a baby muslin cloth. Now those I have. In abundance. So finally, I made my own, and it was so much less of the faff than I thought it would be. 

almond 1

I found the recipe on Oh She Glows, but mine is without the added cinnamon or sea salt, as I wanted to make it a bit more plain to add to cereals etc.

1 cup almonds

3 cups filtered water

2-3 dates*

1/2 teaspoon vanilla extract (not the essence you put in fairy cakes, but the actual extract)

*I’d like to say medjool dates here, but have you seen the price of those bad boys? So I used these ‘premium’ ones in the picture and saved myself 30 aed and a rant from the husband. 

almond 3

Firstly, soak the almonds for 8-10 hours or just leave them overnight. Boring, I know, but you honestly don’t have to watch them, stir them or do anything to them. Just cover with water and soak.

Drain and rinse the almonds well. Chuck in a blender with 3 cups of filtered water and the dates and vanilla extract. Blend well for about a minute.

almond 4

Get your trendy nut mylk bag out (actually, if you have one of those, you probably don’t need to read this recipe), or just lob your muslin cloth over a bowl and pour the mixture in.

Gather up the ends and squeeze. This takes a little time and is a bit messy, but keep squeezing until it feels like you’ve just got mostly pulp left. Pour the liquid in a bottle and put in the coldest part of your fridge and it will keep for around 4 days. Honestly this is really good, much better than the store bought stuff. It’s not an exact science, so you can experiment and add your own extras in. Enjoy!

Previous Post Next Post

You Might Also Like To Read

No Comments

Leave a Reply