“Almond milk is so easy to make, and so sweet,” says do-it-yourselfer Georgia Pellegrini on her website, GeorgiaPellgrini.com. “It’s a beautiful addition to cereal or your morning coffee.
“For this recipe, you need cheesecloth, a big pitcher, and a blender.”
1 cup almonds, unsalted (preferably without skin)
4 cups cold, filtered water
1 teaspoon vanilla
1 tablespoon honey
Soak the raw almonds covered in water for at least 6 hours, and then drain them.
Pour the almonds into a blender and add the cold filtered water.
Blend well. When you see a froth on the top, stop blending.
Add the vanilla and honey.
Blend again for another 20-30 seconds.
Take the cheesecloth, and fold to ensure it is at least 4 layers thick.
Put the cheesecloth on the top of the pitcher and secure it with a big elastic band. Use your fist to push some of the cheesecloth down into the pitcher so that it is not tight on top.
Pour the almond mix through the cheesecloth into the pitcher.
Use a big spoon to help push the milk through the mass of almond and into the pitcher.
And voila, you have Almond Milk!
Once you cinch the basic recipe, you’ll be eager to try the many possible variations:
- For a chocolate fix, add 2 tablespoons unsweetened cocoa powder.
- For sweeter milk, throw in a 1/2 cup of dates.
- For cinnamon milk, add 1 teaspoon cinnamon and a dash of nutmeg.
- For maple flavour, add 1 tablespoon pure maple syrup.
- For a sugar-free option, eliminate the honey and add Stevia to taste.
From Georgia Pellegrini