Creamy, silky and simple to make at home, this homemade almond milk is delicious over oats, blended into smoothies or added to your morning coffee. Add dates, vanilla, cocoa or berries to create your own flavoured version.

Method

1. Place the raw almonds in a bowl and cover with water. Soak overnight.
2. The next morning, drain the almonds in a colander and discard the soaking water onto your garden or herb bed.
3. Add the soaked almonds and 1 litre of fresh filtered water to a blender.
4. Add any optional ingredients to suit your taste.
5. Blend for 1–2 minutes until smooth and creamy. The longer you blend, the creamier the milk will become.
6. Strain the mixture using a nut milk bag, muslin cloth or a clean new kitchen cloth.
7. Place the cloth over a mixing bowl and carefully pour over the almond mixture. Gather the corners and squeeze until all the liquid has been extracted.
8. The leftover almond pulp can be discarded or frozen for later use in baking.
9. Pour the strained almond milk into a jar or milk bottle, cover and refrigerate.

Optional Additions

• 2 whole dates, pitted
• 1/2 tsp vanilla extract
• 2 tbsp cocoa powder for chocolate almond milk
• 1/2 cup berries for berry almond milk

Storage

Fresh almond milk will keep refrigerated for 3–4 days. Shake well before serving, as natural separation will occur.

By: Taronga Almonds