Get Cooking: Almond Milk

Almond Milk

One popular alternative to soy or rice milk is almond milk. Almond milk is a great alternative to dairy milk and a healthy component for any smoothie or shake. Almonds are gluten-free, low in carbs, and promote a good cholesterol balance.

Ingredients

1 cup raw almonds 2 cups water pinch of sea salt


1. Pre-soak the almonds in room-temperature water overnight with a pinch of sea salt. Rinse clean the next day (optional)
2. Remove skin (optional) You can remove the almond skins, which results in a lighter-coloured milk and also removes a slightly bitter flavour. Simply pour boiling water over the almonds and let them sit for five minutes. Drain. Skins should peel off easily.
3. Blend Make your almond milk by puring the almonds and 2 cups of water into a food processor or blender. Blend well for 3-5 minutes so that the almonds form a fine meal.
4. Drain Using a fine mesh sieve strain the milk to remove the solid particles (almond meal). Alternatively, you can use a cheesecloth or nut bag to strain the milk, but this can take as long as three-to-five hours. If using the cloth method, you can squeeze at the last dregs of milk using your hands.
5. Storage Fresh almond milk can be kept in the fridge for up to three days. You can also freeze it.

To make a second batch: After draining your almond milk from the almond solids, simply add another 2 cups of water and blend again. The milk will be more watery, but still quite delicious.

To make a sweet almond milk: add 5 pitted, medjool dates and 1/4 teaspoon pure vanilla essence at step 3.

To make a coconut-almond milk: Place 1 cup shredded coconut or dried coconut flakes in a small bowl and cover with 1 cup boiling water. Leave to soak until it reaches a warm room temperature. Add this mixture to the almonds and water in step 3.

Use up leftover almond meal: After straining the milk you will be left with about one cup of almond meal. This can be gently toasted in the oven by spreading it flat on a baking tray and roasting at 180 degrees for 20-30 minutes. Use in any recipe that calls for almond meal – cakes, biscuits, pie fillings etc.