Homemade almond milk is completely and utterly delicious and very different to it’s shop-bought counterpart. It took me a long time to get round to making my own almond milk but when I did it was a revelation and totally transformed my breakfasts. It’s refreshingly light and creamy and I particularly enjoy pouring it over strawberries and papaya or made into a banana, maca and cocao smoothie. You’ll need to think ahead as the almonds need to be soaked overnight, however, in the morning it’ll only take you 5 minutes.
Blender with large cup attatchment
A square or muslin (you can buy this from Tesco, Amazon, Lakeland or Ocado)
A funnel (I use a jam making funnel)
A jug to sieve the milk into
Step 1 – Soak a cup of almonds in water overnight.
Step 2 – Rinse the almonds then add them to the blender along with 2 cups of water (you can adjust the volume of water depending on how rich you want the almond milk).
Step 3 – Whiz for about 10 seconds.
Step 4 – Place the funnel on top of the measuring jug and place the gauze square over the funnel. Pour the milk into the muslin and funnel until it reaches just below the top of the funnel. Then fold the muslin over so the milk is contained as if in a pouch.
Step 5 – At first the milk will just drain out of the muslin pouch into the jug easily as you lift it, however, you may need to twist the top of the pouch and give a good squeeze to get the last of the milk.
Step 6 – Your milk is ready to drink – Enjoy!