Long black with a dash of almond milk is how I like my morning brew. There’s been many occasions where I haven’t had any almond milk in the fridge or a carton that’s been sitting there for an unknown long period of time (eww!). So I decided to start making my own fresh batch on a Friday afternoon. It’s simple, tasty, free of nasties and made fresh to how you like it.
PREP 24-48HOURS SOAKING
1 cup almonds - I prefer to use activated organic almonds from my local bulk whole foods store.
3 cups filtered water
A nut milk bag! (Here is the link to the one I have).
Place almonds into a bowl and cover with water. Soak covered in the fridge for 24-48 hours. The longer you soak them the creamier your milk will be.
Rinse soaked almonds under cold water. You don’t want to use the water the almonds soaked in as this contains phytic acid (an anti-nutrient inhibiting the absorption of other nutrients).
soak for 24-48 hours
rinse almonds beofre blending
Add almonds along with 3 cups of filtered water (or tap water its a personal preference) to a blender and mix for 2 minutes.
Using the nut milk bag pour the liquid into the bag over a bowl squeezing and pressing to extract as much milk as possible.
Keep your freshly made almond milk in the fridge for up to 3 days.
BLEND UNTIL COMBINED AND SMOOTH
SQUEEZE & PRESS TO EXTRACT THE MILK
REFRIDGERATE FOR UP TO 3 DAYS
It’s that easy and delicious you will never want to buy the store bought ones again.
Not sweet enough? Add your desired sweetener (rice malt, honey etc) to the blended milk.