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Finding a healthy milk alternative on the supermarket shelves is virtually an impossible task. Have you ever picked up a carton of non-dairy milk and read down the list of ingredients? For me it was an instant put-off. Home made almond milk is an excellent, healthy alternative to cows milk and it’s so simple and quick to make. I’m becoming quite fond of this silky, smooth and refreshing drink.
Almond milk’s growing popularity over the past few years certainly isn’t a new fad since its use can be traced back for centuries, especially in the Middle East. Almonds were brought to Europe by The Romans but it wasn’t until the trees were cultivated in the Middle Ages that almond milk became a popular drink. Compared to cows milk, it was easy to keep fresh though it must have been a pain to make without a blender!
1 cup blanched organic almonds
4 cups filtered water (use less or more depending on how creamy you like it)
2 organic dates
2 drops vanilla extract (alcohol, water and vanilla only)
This makes about 750 ml. Since the almonds need to be soaked, you may need to plan when you are going to make this. Tip the almonds into a bowl, cover with filtered water and leave to soak for 4 to 12 hours or overnight.
Sterilize a glass bottle :
- Heat the oven to 140°C
- wash in the dishwasher
- rinse in filtered water
- place the bottle on a clean shelf in the oven for 30 minutes.
Rinse the soaked almonds well with filtered water and tip into the blender with the dates and water. Add 2 drops of vanilla extract, in my opinion this is all it needs. Some recipes suggest half a teaspoon, I tried that and it was too much.
Lay a milk bag or muslin cloth over a bowl with a spout if possible. Remove the scum from the top of the milk and pour the milk into the bag.
Let the milk drip through.
Twist the bag and squeeze gently until all the milk has dripped through the bag.
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