Ingredients
-
1 cup raw almonds (soaked overnight in cool water or 1-2 hours in very hot water)
-
4 cups of filtered water (less if you want a thicker mylk or more if you prefer thin mylk)
-
1 pinch of sea salt
Optional add ins
-
2 whole dates or other sweetener of choice
-
1 tsp vanilla extract
-
cacao or cacoa powder (for chocolate mylk)
-
Spices such as; cardamon, cinnamon, ginger, cloves or nutmeg
Method
-
Drain your soaked amonds. Add to a blender with the salt, and one litre of water per cup of nuts, and any additional add-ins (optional) to a high speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
-
Strain the nut milk by pouring the mixture over a nut milk bag, muslin cloth or a thin dish towel which is over a a large mixing bowl. If you are makng a lot of milk, it can be super handy to secure the cloth to the bowl using a rubber band.
-
Carefully gather the corners of your cloth, and twist to wring all the liquid from the pulp. Discard the pulp or save for adding to other baked goods.
-
Transfer milk to a jar or covered bottle and refrigerate. Will keep for up three days, though best when fresh. Shake well before drinking, as it tends to separate.