I LOVE milk! I can’t do without it. When I heard I needed to cut out dairy from my diet I settled for store-bought rice milk, but it is sooo expensive! My sister-in-law recommended I try almond milk as an alternative. So I gave it a try and I’m hooked! Working out half the price of a box of rice milk, I have made the switch!
Why almond milk?
Almond milk is low in carbs, low in fat and contains no cholesterol or saturated fats. It is high in omega 3 and has higher concentrations of vitamins and minerals than other milks. It is also a good source of the antioxidant vitamin E (which helps prevent cancer and slow the signs of ageing). So if you are weight conscious, lactose intolerant, or looking for an alternative to dairy, why not give almond milk a try! It is fun to make and so rewarding making something delicious and nutritious for your family.
My mission this week? To find the perfect glass milk bottle.
1 cup soaked and rinsed almonds
3 cups filtered water (use more or less water depending on how thick & creamy or thin you prefer your milk)
Add 1 or 2 dates, or a teaspoon of honey for sweetness
1/2 teaspoon of vanilla extract
Pinch of salt
Soak 1 cup of almonds overnight in water (or at least 6 hours). The longer you soak the almonds the creamier the milk will be.
In the morning, rinse the almonds well in cold running water.
Add the rinsed almonds, filtered water, dates, vanilla and salt to the blender.
Blend on high in blender for a few minutes until the milk is a smooth creamy colour and strain into a jug. You can use a nut milk bag, sieve or a coffee plunger.
Chill in the fridge.
Use almond milk in smoothies, in tea & coffee, in your morning cereal, or in baking.
Save the almond nut pulp from the sieve or cloth, and use it in your baking or dry out and make your own almond flour.
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