So I’ve been neglecting this blog with what feels like forever. I was just so busy with Uni throughout the year, then as soon as I finished I launched right into my ebook, which took up a lot of time. But now, after a break I’m ready to get started on it again! Hopefully this blog will actually be launched soon and I wont be talking to myself anymore.
I’ve decided to make almond milk for this recipe. It’ s super super simple, healthy, and much cheaper than the store brought version. I love making my own milks on occasions because you can create whatever flavour and texture you like! Store brought versions only contain about 3% almonds in the milk, and they can charge up to $5 for 1 litre. Making your own costs little to nothing, however the only down side is that it doesn’t last as long. Be sure to consume it within 4-5 days.
I love making my own almond milk because you can play around with the sweetness and the consistency to how you prefer it. So when following this recipe if you prefer a more creamier milk, simply use less water, and vice versa. If you prefer your milk sweet, add dates or coconut sugar for a great kick. However I personally love it how it is and didn’t need any additions.
Also just a little note, these upcoming recipes (including this one) that I will be posting I actually made a long time ago and just hadn’t gone around to posting yet. So bear with me on my photography skills, I have gotten a lot better recently and I promise my future posts will be much much better.
- ⅓ Cup Almonds (Soaked overnight, with a pinch of salt)
- 1L Filtered Water
- 3-4 Medjool Dates or 2-3 Tbs Coconut Sugar (Optional)
- Drain the almonds and rinse
- Place the almonds and water into a high speed blender and blend for a few minutes until smooth and creamy
- Optional- Add the dates or coconut sugar and blend until combined
- Place a large bowl in the sink, using a nut milk bag or a cheesecloth, pour the liquid through the cloth over the bowl. Squeeze the remaining liquid out of the bag until no milk remains.
- Note: Save the almond pulp, it's great for crackers/cookies/baked goods!
- Pour the milk into a large jar and refrigerate before consuming. It will last about 5-6 days