Almond milk

​Once you have started to make your own homemade almond milk, you won’t want to use the store-bought stuff ever again. There is simply no comparison in taste!
Calcium & magnesium-rich, these alkalising nuts make a really delicious & nutritious dairy alternative. Almonds are one of the most nutritious nuts around; just 10 almonds will give you 32mg of calcium, 32mg of magnesium, 2.93mg of vitamin E & 2.5g of protein.

​Recipe:

• ½ cup raw organic almonds* (soaked overnight or toasted)
• 2 cups water
• pinch Himalayan salt
• ¼ teaspoon vanilla extract powder
• 1 Medjool date/ 1-2 teaspoons wild honey (optional)

*You can use blanched almonds, but bear in mind that almond skins contain powerful antioxidants, so using blanched almonds you’re losing out on some extra goodies.
​You can make the milk thicker or not, depending on your preference. Just add more or less water.
In my opinion, this ratio of almonds to water makes a lovely, creamy milk, but not too heavy. 

​How to:

1. Soak the almonds overnight or for 6-8 hours.
2. Rinse the nuts & throw away the soaking water.
3. Blend with 2 cups of pure water in a high-powered blender for 1-2 minutes.
4. Strain through a nut milk bag or a large piece of cheesecloth.
5. Squeeze as much of the milk as possible through the cloth.
6. Store in an airtight bottle or jar in the fridge.

Consume within 2-3 days.