If you are anything like me the amount of almond milk you use each week becomes a costly affair. After playing around with the ratio of almonds to water in this recipe, which included making batches that were either too bland or completely bitter and awful in my morning coffee, I came to rest on the below water to almond ratio, which is roughly around 13-15%. A lot of the store bought almond milks contain between 2-5% almonds (crazy right?) so it may take a couple of batches to get used to the flavour of this milk, and of course go ahead and play with the ratio yourself to find what works for you. Remember though, there aren’t any preservatives or fillers in this recipe, so it can only be kept for around 3 days in the refrigerator.
Makes about 1 Litre of Milk.
½ – ¾ cup raw almonds
4 ½ cups water
3 pitted dates
½ tsp vanilla essence
1. Soak almonds in water overnight. Make sure the almonds are completely covered in water.
2. Once they have been soaked overnight, strain and rinse the almonds clean.
3. Place all ingredients (soaked almonds, vanilla essence, dates and water) together in a blender, and blend for 30 seconds to 1 minute until it is a nice creamy colour.
4. Using cheese cloth (disposable chux cloth works well too) as a strainer, pour the mixture through the cloth into a bowl or container. This separates the almond pulp and the (now) mylk. Squeeze as much of the liquid out of the cloth as possible.
5. Transfer to a bottle, refrigerate, drink and enjoy your homemade almond mylk!!!
• When you’re done straining the mylk and your left with all the almond pulp. Flatten the almond pulp out to a thin layer on a baking tray and place it in the oven on a low heat, (roughly 80 – 100C) keep watch and when its dry, take it out and blend. Now you have the perfect almond meal for baking.