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Homemade Almond Milk Recipe
- Prep time: 30 Minutes
- Total time: 30 Minutes
- Serves: 2
- 1 cup raw almonds
- 2 cups water
- Honey or maple syrup to sweeten (optional)
- Place the almonds in a bowl and add enough water so that they’re covered. Roughly 2 cups of water should be enough.
- Cover the bowl with a cloth and soak for 1-2 days.
- Drain the almonds and place them in a blender with 2 cups of water.
- Blend for about 1-2 minutes or until it’s a very fine or smooth mix. You may need to scrape down the sides of the blender.
- Line a strainer with either a nut bag or cheesecloth. Place the strainer over a clean bowl and pour the almond mixture into the strainer.
- Pick up the nut bag or cheesecloth and squeeze. Try to get as much liquid out of the almond mix as possible.
- Once done, you can sweeten it with either honey or maple syrup.
- If you don’t need it straight away, then you can cover and store it in the fridge for up to two days.
- If you don’t have a nut bag or cheesecloth, then anything that you’re able to wrap the nut mix in and squeeze will be good enough. Just make sure it’s thin and clean.
- You can use the leftover blitzed almonds in some recipes. It typically goes well with a lot of baking or breakfast dishes. It is an ok replacement for almond meal.
- It doesn't matter if the skins are left on since we are after the juice produced by soaking and blending the almonds.
- Discarding the water used for soaking is important as this will likely have a lot of scum, phytic acid, and other things that you probably don’t want in your milk.
- If you're on the paleo diet, you may want to avoid adding too much sweetener to the milk.
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