Almond milk is a fantastic alternative to dairy, regardless of your dietary requirements. We were pretty excited to hear that Starbucks will soon be including almond milk as an option on their menu and just when we thought our almond milk dreams had come true, we came across this make your own almond milk hack, which also apparently makes the milk taste better. The thing is, almond milk can be very expensive to buy and making it at home can be a bloody pain in the a**.
But thankfully, Laura Wright, vegan blogger and author of First Mess Cookbook has found the answer to all our problems with her recipe for Fresh Instant Almond Milk.
Laura gave Metro.co.uk this additional tip, ‘Since it doesn’t contain any gums or stabilizers, this milk will separate as it sits, so just remember to shake it vigorously before serving. Both roasted and raw almond butter will work for this recipe, but roasted almond butter will offer a more pronounced nutty flavour.’
Fresh, Instant Almond Milk
Makes 1 cups (400 mL)
Many big brand-name almond milks contain a whole lot of water, some thickeners, and sugar in place of the actual almonds. I have a high-speed blender, so the ability to make fresh milk from raw almonds is within reach, but I rarely have the headspace to think about soaking the almonds overnight. Now, I keep a jar of raw almond butter on hand and I never go without fresh almond milk. Once you’ve measured the ingredients, the work is done.
3 tablespoons (45 mL) raw almond butter
11⁄2 cups (375 mL) filtered water
teaspoon (0.5 mL) sea salt
2 teaspoons (10 mL) pure maple syrup (optional)
1⁄4 teaspoon (1 mL) pure vanilla extract (optional)
Combine the almond butter, water, sea salt, maple syrup, if using, and vanilla, if using, in a blender, and whiz on high until smooth and creamy. You can fine strain the milk if you like, but it isn’t necessary. Almond milk will keep in the refrigerator for up to 1 week. Shake well before serving.
H/T: Food 52
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