If you are like me and find store bought almond milk to taste a little blerghh… than you MUST try this recipe, it is so easy and there is honestly no taste comparison!! Homemade almond milk is such a fresh, creamy milk and a beautiful replacement for dairy. Use it as you would any other milk – as a drink, in smoothies, on top of muesli .. it also makes a delicious cold drip iced coffee drink when sweetened with a date.

250g of Organic Almonds
1 Litre of Filtered Water
Generous pinch of Sea Salt

1. Cover the almonds in a bowl with filtered water by an inch or more, adding a big pinch of salt to aid in breaking down the phytic acid and polyphenols (enzyme inhibitors) and leave to soak overnight. Once soaked, strain the almonds and give them a quick rinse.
2. Add the almonds to a blender or food processor with a fresh litre of filtered water and blend for 2-3 minutes.
3. Strain the milk and pulp into a large bowl through a nutmilk bag or muslin cloth, squeezing any remaining liquid into the bowl.

You may like to blend the milk with a sweetener of your choice, such as a couple of dates or a little maple syrup, however just plain is also quite sweet and delicious so make sure you give it a taste test first. Another alternative is to add some flavour or spices – some yummy suggestions are vanilla bean paste/powder, chai powder or cinnamon. You can also add raw cacao powder with some sweetener to make your very own dairy free chocolate milk!

4. Pour milk into a sterilized glass bottle or jar and seal, storing in the fridge. The milk should last up to about three days before it starts tasting a little sour. Use the leftover almond pulp as you would almond meal – in cookies, ice-cream, bread or cakes etc.!

Note: If you are wanting to make smaller or larger quantities, stick to a 2:1 ratio (2 cups of water to 1 cup of almonds).