Home Made Almond Milk
Lifetime Nutrition founder, Amanda Locke, reveals this month’s hottest recipe
This is for those of you that want to try something new or are looking for an alternative to milk due to intolerance.
I chose almond milk because it’s my favourite nut, but you can choose cashew nuts, hemp seeds, macadamia or pecans.
It is so easy to make my son joined in and he was amazed that you can make milk from nuts.
I use my almond milk in my protein shakes to give them a lovely nutty and sweet flavour, but you can skip the agave syrup if you do not want a sweet taste.
Ingredients:
1 x 200g whole almonds (Natural)
¼ cup of agave syrup
1tsp pure vanilla extract
Method:
Soak almonds in water for 8 hours or I find it best to soak them overnight.
Once prepared, place almonds into blender and cover with water.
Chuck all the ingredients in the blender, but note you may find you need to add more water, I normally fill up to just under 1 litre, but it will vary, the consistency should be watery, but not to thin.
Once done, place the mix into a fine mesh sieve and leave it sitting there to drain all the milk through into a smooth
milky drink... go run a bath, or run round the block, it takes a while to sieve through!
When you return to the milk, you will be left with an almond pulp in the sieve. You can keep this and turn into a nut butter (yum yum) or discard.
Next pour your milk into a jug and keep in the fridge. Where it will last for 3 days.
Finally – enjoy!
Below are some other options:
Chocolate nut milk: To the recipe for vanilla almond milk, add 2 tbsp raw cacao nibs or unsweetened cocoa powder
Cinnamon milk: To the recipe for vanilla almond milk, add 1 tsp cinnamon and a dash of nutmeg.
Today we added our almond milk to our strawberries and it was simply stunning!
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