DIY Almond Milk

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To be honest, when I first tried almond milk, I hated it! I couldn’t stand the taste and it took me ages to convert from a lite milk drinker to an almond milk drinker but now, I basically have it everyday!

I buy it from the supermarket but every now and again, I soak a batch of almond and make my own at home. I’m not gonna lie, it can get a little messy but its relatively easy to make your own and you really can taste the difference!

Almond Milk (makes roughly 750mls) 

Ingredients
1 cup of raw almonds (soaked overnight in water – enough to cover completely) *
3 cups of water
3 medjool dates (soaked)
pinch of sea salt
Optional
a big pinch of cinnamon
pure vanilla essence
espresso
cacao powder
spices

Method
1. Drain the soaked almonds and add to a blender with the 3 cups of water **
2. Add the sea salt, medjool dates and any optional flavours you desire.
3. Blend until the almond becomes fine and the water is a creamy milky colour.
4. Drain the almonds using a muslin cloth/nut milk bag/sieve and transfer to air tight containers/bottles and keep in the fridge for up to 3 days.

Notes
*I usually change the water that the almond soak in a few times just to deactivate the enzyme inhibitors which makes them more easily digestible.
** I don’t have a high speed blender so I transfer the almonds to a tall beaker/jug and use my stick blender. While this is not ideal, it still creates delicious almond milk and works!
– Feel free to add less or more medjool dates to the mix if you like it more/less sweeter.
– I’m a sucker for Pressed Juices espresso almond milk and chocolate almond milk so I’ve tried to re-invent them myself. For the espresso almond milk, I add a shot of espresso to 200ml of almond milk and for the chocolate, add anywhere between a teaspoon and tablespoon of raw cacao powder and leave out the cinnamon! (Espresso pictured below)

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