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Saturday, 12 April 2014

Homemade Almond Milk


Almond milk is a healthier, vegan alternative to cow's milk, and it's a great substitute for milk if you have issues with dairy products. I use almond milk (when I have it in the fridge) in banana pancakes, and although I really dislike the taste, when mixed into other foods you can't fast it at all - half the calories of milk, but with the same end result! 

I made my own recently, and it was way better than the stuff you buy in the shops! Making it yourself means you can add anything you want to it, or you can leave it plain and simple without any unhealthy additions!

Recipe (makes about 300ml):
  • 100g almonds
  • water

  1. Soak the almonds in about 2 inches of water for at least 24 hours, covering the bowl. I left mine for about 2 days (mainly because I forgot).
  2. Drain the almonds, and rinse them.
  3. Put the almonds, with about 200ml of water, in a blender.
  4. Blend until smooth.
  5. Strain the almond milk into a bowl - I used a fine sieve, but some people recommend a cheesecloth if you have one. I found that I needed to press down on the mix to get all the milk out.
  6. Reblend the leftover almond meal (I did this to ensure I got all the almond milk I could).
  7. Strain it.
  8. Keep the almond milk in a sealed container in the fridge.
If you are going to add any additions, add them to the blender in between steps 4 and 5.

You could add honey, cocoa powder, agave syrup, dates... The list is endless!

If you're planning on using the almond milk in pancakes, I highly recommend Chocolate Covered Katie's banana pancakes recipe (it is my go-to for a good breakfast).



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