Prep Time:30 mins
Home-made almond m!lk is amazing - sooooooo much tastier and creamier than the long-life stuff you get it shops. But it only lasts a few days so I make a little at a time.
- 250 g almonds
- grind of salt
- 750 ml filtered water
Pop the almonds in a bowl, add a grind of salt, cover with water and leave to soak over night.
Drain and rinse the almonds in the morning and cover with clean water for half an hour.
Drain and rinse the almonds, put them in a liquidiser with 750 ml filtered water and blitz for a couple of minutes. It should become smooth and creamy.
Put a strainer over a mixing bowl and pop a m!lk straining muslin in as pictured, then pour the lovely creamy almond mix in.
Once most of the liquid has drained through, gather up the corners of the muslin and twist as pictured to extract as much of the luscious almond m!lk out as possible.
Decant into sealable jars and store in the fridge, use within 5 days in yummy smoothies, m!lkshakes and other scrummy treats.
We make a couple of yummy treats with the almond m!lk pulp so nothing goes to waste. Give our scrummy savoury Lebanese inspired crackers a go - they are packed full of flavour and are very filling and crunchy. Or if you fancy something sweet, why not make some yummy little ginger nubs, they are also crunchy and very more-ish!