How I Make Vanilla Almond Milk
Whilst I love that now most coffee shops will all have dairy-free options and it's amazing that nearly every supermarket has a wall full of plant based milks, nothing beats the taste of making your own.
I go through phases of relying on the convenient approach but alway come back to this quick and easy recipie.
You can store the almonds in water in your fridge for up to a week and you can also freeze them in batches once soaked.
Vanilla Almond Milk
- 1 cup of soaked almonds (minimum 8 hours)
- 1 tablespoon of sweeter - I like maple syrup but you can use brown rice syrup also.
- 1 teaspoon of vanilla essence
- 1 pinch of Himalayan or Maldron sea salt
- 3 cups of filtered water
- In a high powered blender blend all ingredients on high for a minimum of 30 seconds.
- Strain through a nut milk bag ( you will find these in health food stores. They are also called Jam bags) and pour into a mason jar for storage.
- Store in the fridge for up to 3 days in a jar or bottle with a lid as you will need to shake it before use. As it contains no stabilisers or additives it will separate naturally, but a quick shake solves that!
- Feel free to adjust the sweetener to your preference or add some berries or fruits at the blending stage to make fruit milk.