Almond Milk

Method

1. Soak the almonds – around 200g – in water for 8 to 12 hours, or overnight.
2. Rinse the almonds and peel the skins off.
3. Tip them into a blender, add 3 1/2 cups of water then blitz for a few minutes until smooth.
4. Secure a muslin cloth over a bowl and pour the almond mixture over it. Gather up the cloth and squeeze the milk out, leaving the pulp behind. (You can use the pulp to make almond flour. Dry it out and keep it in a jar until needed).
5. Filter the milk into a glass bottle or jug and put it in the fridge where it will last for 3 to 4 days.
6. VARIATIONS:-
7. You can make milk from most nuts. These are the soaking times….
8. Almonds: 8 to 12 hours
9. Hazelnuts: 8 hours
10. Macadamias: 8 hours
11. Peanuts: 8 hours
12. Pine nuts: 8 hours
13. Pecans: 4 to 6 hours
14. Walnuts: 4 hours
15. Cashews: 2 hours
16. Pistachios: no soaking needed
17. Try adding honey or vanilla to sweeten the milk.