Homemade almond milk recipe

I don't always drink much milk but when I do (usually in an occasional coffee) I love to make it myself. It's so simple to do and if you have a couple of minutes and a blender then you can pull this off pretty easily. It tastes so much fresher and creamier than the stuff you get from the shop. It's also great that you know exactly what's in it too. This recipe is for 1/2 pint of almond milk which I find is great for my very low consumption of alternative milks. If you want more however just double up on the ingredients! It lasts probably the longest out of most homemade milks, 7 to 10 days which is great. You could probably get away with a couple of days longer but the fresher the better

Ingredients:

1/4 cup almonds

1/2 cup water

2 dates

1 cup water

A couple of pinches of salt

A teaspoon of vanilla extract

Equipment:

Small bowl

Blender 

Cloth/teatowel

First start by soaking your Almonds for 6-12 hours in half a cup of water and a few pinches of salt. It may be best to do this overnight or first thing in the morning before you leave for work. Soaking the almonds helps soften them and makes them much easier to peel.

After your almonds have soaked remove them from the water, discard the water and peel them. This should be relatively easy to do and becomes simpler the longer you soak them for.

Once you're done put the almonds and the remaining ingredients in your blender. Blend for 60 seconds to make sure you've blended all of your milk finely enough.

After that use your cloth to filter out the pulp of the mixture. It'll reach the point where you need to squeeze the cloth to remove all the liquid from the cloth. 

Once you've done that pour your milk into an bottle and store in the fridge!

I hope you enjoyed the recipe. I know I love it!

Tina

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