As a bookkeeper, coffee is one of my must-haves, and in an attempt to be healthier I have swapped out my diary milk to nut milk, making my own almond milk to use in my coffee!
You will need:
- 1 cup almonds (preferably pesticide free)
- 1 cup boiled and cooled water
- A nut milk bag
- Additional 3 cups boiled and cooled water
- Blender (I use a Vitamix)
Get your cup of almonds in a bowl and cover with the first cup of water, leave overnight.
Drain your almond and put in a de-hydrator or the oven on low for the day to activate your nuts (activating you nuts make them easier to digest), but it isn’t necessary.
Put your crunchy nuts and the additional 3 cups of water in your blender and blend on high until all your nuts are well blended.
Strain the mixture through your nut bag and bottle ready for use.
I like my milk to be a little sweet so before I bottle I put in back in the blender and add a tablespoon of raw honey or teaspoon of vanilla, mix to combine and then bottle.
You have your almond milk. It stays fresh for 3-4 days in the fridge, it does separate when left but a quick shake and you are good to go.
You also have some almond meal that you can use to make cookies or dry and blend further to make almond flour.