- 1 Cup Unsalted Almonds
- 1 Tsp Vanilla Essence
- 1 Tsp Maple Syrup/Honey/Pitted Dates (Optional)
- 2 Cups + 4 Cups Cold Water
Prep: 10 minutes
Cooking: 10 minutes
- In a container, add almonds and 2 cups of cold water. Soak these overnight and close the lid of the container.
- After 7-12 hours, drain the water and rinse the almonds. Put them in a mixer.
- For every 1 cup of almonds, you add 4 cups of water. Add vanilla essence for flavor and if you want your milk sweet, add maple syrup, honey, pitted dates, etc (optional).
- Blitz this mixture until you see white almond milk. Take a thin white mesh cloth along with a sieve and place a bowl underneath.
- Drain the almond milk through the cloth and the sieve. Make sure to pull out as much of the milk as you can from the mesh cloth.You will be left with almond remains in the cloth and the milk will be drained in the bowl.
- Bottle up this milk and store it in the fridge for up to 10 days.
- You can use it to make ice cream, milkshakes, cakes, etc. This is a healthy alternative to regular milk.
- The leftover almond fiber in the mesh cloth can also be used to make almond cookies with almond milk so you can choose to save it or discard it. Stay healthy!