EASY HOMEMADE ALMOND MILK


Some of you may have noticed a lack of posts on the blog during the month of July, and although I’m not quite sure what happened, what I do know is that it was a month of going back to basics with my health. I’ve spent most of my free time researching, reading and watching videos on several topics regarding food, exercise and lifestyle choices to live a better life.

Something pretty exciting happened in July, I bought a Vitamix! I had wanted to own one for years and years but couldn’t commit myself to spending the money till now. It is the best investment I have made in a long time and I know I’m going to enjoy it for many years to come. Since I bought it I have been experimenting with blending all sorts of fruits and green leaves, making homemade nut butters, nut milks, dressings, ice-creams, and the list goes on…

One of my favourite things to make is almond milk, and I make it from scratch. It is insultingly simple to make and is as healthy as it gets. No additives, preservatives, sugars… and full of vitamin E, which, apparently, is great for clear and glowing skin. I’ve had some people ask how I make almond milk over on Twitter, and, although I got the recipe from the beautiful Ella, I thought I’d share it with you guys in the hope that you try it out and love it as much as I do. By the way, you don’t need a fancy blender to do this, a simple one will do. All you need is a cup of raw almonds, a muslin cloth and a tiny bit of patience.



EASY HOMEMADE ALMOND MILK

|Makes 1, 5 litres|

 

  • 1 cup of raw almonds (peeled is better, if they have skins on that'll do too)
  • 3 cups of mineral water

Optional:

  • 1-2 pitted dates
  • Dash of ground cinnamon
  • Pinch of salt

 

STEP BY STEP

  • Soak the almonds in water overnight, (you have to do this, otherwise it doesn’t work!)
  • Drain the almonds and place them in a blender with the water, dates, cinnamon and salt. Blend for a couple of minutes.
  • Pour through a muslin cloth to separate the pulp from the milk and squeeze. Do this in a large bowl as it can get a bit messy. Pour in an airtight container and store in the fridge (keeps for 4 or 5 days).

 

ROCIO'S NOTES

  • I am very lucky to live on an island that is full of almond trees, so I have easy access to local almonds (my parents have a couple of trees), but I do also buy them in bulk, which turns out to be a bit cheaper (apparently you can buy them from Amazon for a good price too).
  • I love having a bit of muesli with almond milk as a snack with a bit of maple syrup or simply mixed with a teaspoon of raw cocoa powder and have it as chocolate milk!

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