Almond Milk
Now this recipe really does change my Saturday morning latte ~ for the better! It takes about as much effort to make your own almond milk as it does a smoothie and I think everyone should try this at least once. That is, if you’re into Almond milk.
It’s smooth, creamy, and pure; with literally only 2 ingredients. It doesn’t have any of the “gum” ingredients you find in store bought plant milk (xantham, gellen, locust bean etc) so it obviously has a different consistency; as these help to thicken and stabilize store bought brands. Not necessarily a bad thing. If you desire a thicker milk you can add less water ~ play with the amounts to create something that works for you.
The left over almond meal can be used in smoothies or granola. Or spread it out on a baking tray, bake and a very low temperature for a few hours until completely dry and store in the freezer to be used in your baked goods.
You can add anything to this almond milk, simmer it with spices to create chai, add a teaspoon of agave to sweeten it, add some vanilla pod or pure extract to flavour it – anything you fancy really! This lasts for a few days in the fridge.
INGREDIENTS:
1 cup of whole almonds
2 cups of water
Place the almonds in a bowl and cover with water – allow these to soak overnight or up to 2 days. Drain and rinse the almonds, and place them in the blender. Add the 2 cups of water and blend for 2 minutes. Pour the mixture through a strainer or cheese cloth. And now make any additions you fancy, stir in sweetener/flavouring if desired.
I have to include an image of my fantastic “j” mug. I came home to find this on my doorstep along with a gift certificate to Starbucks just days before my wedding. My beautiful friend left it for me to enjoy some solo time to reflect on the massively exciting day and journey ahead. I love it! x
