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!

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