Soaking the almonds is important when making this homemade almond milk recipe. The longer you soak them, the creamier the milk will be, so resist any temptation to rush this part. I like to soak my almonds overnight. Place them in a bowl and cover with 3cm of water. They will plump up as they absorb the water. Leave covered with a cloth overnight, or refrigerate for up to two days.
To make this recipe, you’ll need a blender, some cheesecloth and a strainer.
Ingredients (makes 235ml)
140g raw almonds
235ml water (plus more for soaking)
Additional sweetener (honey, agave syrup, or maple syrup)
Method
Drain the almonds from their soaking water and rinse them thoroughly under cold, running water. Discard the water you soaked them in.
Place the almonds and the 235ml water in a blender. Pulse the food processor a few times to break up the almonds, then blitz on high speed for two minutes. The almonds should be broken down into a very fine consistency and the water should be white and opaque.
Line a strainer with cheesecloth, and place over a bowl. Pour the almond mixture into the lined strainer. Push down to press the almond milk from the almond meal. Gather the cheesecloth around the almond meal and twist, squeezing to extract as much almond milk as possible.
Taste your almond milk, and if you prefer a sweeter drink add a little honey or syrup to taste.
Store the almond milk in a sealed container in the fridge for up to three days.
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