ALMOND MILK
Equipment
Ingredients
- 3/4 cup whole raw almonds
- 8 dates soaked in boiling water for 5 minutes
- 4 cups filtered water (include the water the dates have been soaking in)
- 1 pinch salt
- Optional: A few drops pure vanilla essence
Instructions
- Put all ingredients into a blender. A food processor or stick blender may suffice, but will not produce as creamy a milk.
- Blend for around 2 minutes or until creamy. Use as high a speed as possible – you want creamy milk, not water and small pieces of almonds!
- You can use straight away or you can store in the fridge for around 5 days. You will have to stir or shake each time you use it as the ingredients will separate. Use as you would normal milk.
Notes
· If you don’t like the brown flecks you can use blanched almonds (the ones without the skins) or pour through a strainer or sieve prior to serving.
· You can use cashew or brazil nuts to make different flavoured milks.
· If you are in a hurry, just use 2 Tbsp of honey instead of the dates.
· To make almond or nut cream, simply reduce the amount of water used. *Recipe is Copyright Revive Cafes and is used with permission. Taken from the Revive Cafe Cookbooks available from www.revive.co.nz
· You can use cashew or brazil nuts to make different flavoured milks.
· If you are in a hurry, just use 2 Tbsp of honey instead of the dates.
· To make almond or nut cream, simply reduce the amount of water used. *Recipe is Copyright Revive Cafes and is used with permission. Taken from the Revive Cafe Cookbooks available from www.revive.co.nz
Tried this recipe?Let us know how if you liked it in the comments below!