Fresh nut milks are 100 times better then store bought. They take a little foresight to soak your nuts over night but, that’s the hardest part.
“Milk” that’s made fresh, froths better for lattes. It also allows you to control your ingredients. Below, you’ll find the basic recipe for almond milk. You can essentially use any nut in this recipe. It’s simple and well worth it. I enjoy walnuts, almonds, cashews and pistachios. Also, you can scale the water up or down depending on the consistency you like.
You can add fresh vanilla beans, dates for sweetness, cinnamon or anything that inspire you!
Recipe for Almond Milk
- 1 cup almonds (soaked overnight in filtered water)
- 5 cups fresh filtered water
- 1 large pinch sea salt (love pink Himalayan)
Place all your ingredients in a high speed blender. Turn on slowly and bring to high speed till throughly blended. About 30 seconds.
Strain through a fine mesh strainer or nut bag. You can reserve you pulp for other uses, such as, crackers or dehydrate and use as flour in your favorite recipe.
Keep “milk” in fridge and enjoy your milk within three days for best freshness.