I’m no health nut, and I’m definitely not a vegan, but I love soya, almond, coconut and rice milk. I recently bought Jillian Michaels’ excellent Master Your Metabolism Cookbook, and she asks you to replace your diary with other products – specifically not soy, for various reasons. So, I purchased a litre of coconut milk and one of almond milk (and then had to carry them home four miles from the shop, but that’s a whole other story!) and discovered how delicious almond milk was in porridge and banana smoothies. I’d never had it before, and realised precisely why this was when I got to the health food shop – firstly, it’s quite hard to find (only in health food shops and Waitrose, it seems!) and secondly, it’s a whopping £3.00 a litre… Now, I don’t know about you, but that’s quite a lot for me, so I was pretty pleased to discover that it’s really easy to make your own almond milk at home! I’m not saying it tastes better than shop bought – I think the shop bought stuff is sweeter, but at home it gets a bit worrying to continually add honey to your mix, so I stopped after three teaspoons! However, it’s definitely cheaper, as once you’ve bought yourself a nut milk bag, you end up paying about £1.60 or so for every litre – basically, the cost of your almonds.
So, the recipe!
- Nut milk bag (buy these on eBay if you find them hard to track down)
- 220g almonds
- Water, to cover
- 1 litre water, to make milk (4 cups)
- Vanilla extract, optional
- Honey or other natural sweetner, optional
- Cover your almonds with water (I like to rinse mine first as well) and leave to stand overnight, for at least 8 hours, and up to 12.
- Drain away the soaking water (I rinse here again) and add the nuts to a blender.
- Pour in your four cups / 1 litre water, then blend well. Add in the vanilla extract and sweetner to taste, if using.
- Pour the mixture into a nut bag over a bowl or wide jug, and strain. You’ll have to help the process along by squeezing the bag to get the excess moisture out.
- Your nut milk is ready! Keep in the fridge, covered, for up to four days.
The leftover almond meal is great for adding fibre to porridge, cereal, etc!