Thursday, 2 May 2013

Homemade Almond Milk


  • 1 cup almonds
  • 3 cups water
  • pitted dates to sweeten (optional)

1. In a bowl, soak almonds with enough water to cover all the almonds for 6-10 hours.

2. Drain the almonds using a colander and place almonds in a blender. Add the 3 cups of water and sweetener and blend until the nuts are pulverized (mixture should look like picture below on the right):

3. Strain the mixture using a metal strainer, mesh sieve or a cloth over a bowl:

Refrigerate and use within 4 days. Enjoy!

This is what you will have leftover:

Stay tuned for a muffin recipe that uses the leftover almond pulp!

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