Raw almond milk is so delicious, I find myself drinking it straight form the jar, with a straw of course!
Inspired to make it by my dear friend Fiona, after me thinking it was all in the too hard basket, I am hooked!
This is her recipe….
- 2 cups of raw almonds, soaked over night, drained and rinsed.
- 2 Lt water, preferably spring or purified water.
- Himalayan or Celtic salt
Blend in batches, 1/2 cup of almonds to 500 ml of water and small pinch of salt, in a high speed blender until very smooth and creamy.
The milk at this stage is very “pulpy”, so you’ll need to strain it.
At the moment, I am using a piece of muslin cloth inside a ordinary kitchen colander and it works very well. You can buy special strainers, or as my friend does, use a paint strainer from your local hardware store!
I sit my colander, with the muslin just inside the top of a large bowl or sauce pan, leaving lots of room inside the bowl for the strained milk to collect – a bit like the bain-marie set up you’d use to melt chocolate. Then I pour my “pulpy” almond milk in and while it is straining I blend up the next batch. I then pour the strained milk into a clean glass jar and repeat.
Chilled in the fridge, the milk should last about 3 days, but our’s is always gone way before then!
I drink it straight from the jar, but the kids love it in smoothies and in particular as “Chocolate Milk” Mmmm 🙂
Adjust the following to suit your taste:
To about 400ml of fresh chilled almond milk
Add 3 or 4 pitted madjool dates
1 heaped tsp of raw cacao
Blend and enjoy!