A light creamy alternative to dairy milk, free from emulsifiers & preservatives.
Recipe type: Beverage
Cuisine: Modern Australian
Serves: 3 litres
2 cups raw almonds, soaked then well rinsed
Up to 12 cups filtered water
sea salt to taste
High powered blender
Nut milk bag or fine sieve
Large jug or bowl
Sterile glass bottles with air tight lids
Soak raw almonds* in filtered water for at least 8 hours, overnight is great. Make sure the water well covers the nuts as they will absorb some.
MAKING THE MILK
Using a colander, drain & thoroughly rinse almonds in filtered water.
Using a high powered blender, blitz 1 heaped cup of almonds, a small pinch of salt & 4 cups water together until smooth.
Place the nut milk bag into the jug & fold over the sides to create an opening. (If using a sieve, place over the top of the jug & hold steady).
Pour the contents of the blender into the bag / sieve & allow the liquid to drain into the jug.
Gently squeeze as much of the liquid as you can through the bag / sieve.
Pour the milk into bottle.
Remove the almond pulp** from the bag & repeat the above steps with each cup full of almonds.
Refrigerate the milk for up to 5 days.
Freeze in ice cube trays for up to 3 months
* - The soaked almonds will absorb water overnight & increase in size. Where you started with 2 cups, you will end up with around 3 once soaked.
** - Don't discard the left over pulp, it is so easy to use! Add it to cakes, biscuits, smoothies, dips & salads. Or you can dehydrate it using a dehydrator or in a low oven to make your own almond flour. You can also freeze it & use it later. It really is extremely versatile!
Recipe by Fresh Home Cook at http://freshhomecook.com/blog/2015/05/01/almond-milk/