It's the dairy-free substitute of the moment, but how easy is it to make?
Why go to the bother of making your own almond milk? Well, because you can. And it's so delicious you'll wonder why you haven't made it before.
There's nothing more smug and satisfying that pouring homemade milk over your breakfast cereal, with not a cow in sight.
Makes 750ml milk
You will need:
- 1 cup whole almonds soaked overnight, preferably in mineral water
- 3 cups mineral water (or tap, your call)
- A NutriBullet or food processor with a heavy duty blade. (Watch out: not all food processors will be able to handle nuts.)
- A sieve
- A cheesecloth (or clean pair of tights if you can't be bothered to find one of those)
- A large bowl
Soak your nuts in mineral water overnight. Our top tip is that the longer you soak your nuts, the creamier your milk will be. You'll know the nuts are good to blend when they're cracked, veiny, and slightly springy to touch.
Rinse and drain your nuts. Add fresh mineral water to the blender: it's basically 1 cup of almonds for every 3 cups of water, so if you stick to that ratio you can fiddle with the quantities all you like. Then pulse for 60 seconds. If you do like your milk sightly thicker, then you can always reduce the water content.
Line the sieve with cheesecloth, place over a deep bowl and slowly pour the mixture through the sieve. We recommend doing this in stages or you'll have an overflow situation.
Carefully lift the cheesecloth (or tights), pinch at the top and run your hand from top to bottom wringing the milk into the bowl. This may well be one of the most satisfying things you ever do.