Almond Milk

Many store bought nut-milks are full of nasties like sugar and preservatives. Try this easy almond milk recipe, which is great for smoothies or within recipes – making it the perfect dairy-free alternative.

Makes: 1 cups (2 servings)

INGREDIENTS

• 50 grams almonds, soaked overnight, rinsed and drained
• 360 mls purified water
• 2-3 pitted dates
• Teaspoon vanilla extract

METHOD

Place all ingredients into high-powered blender. Blend until smooth.

1. To separate the “milk” from the almond pulp and skins, squeeze through a cloth mesh
   bag or a double layer of cheesecloth. Reserve the pulp.
2. Serve chilled or at room temperature.
3. The milk can be stored in sealed glass jars in the refrigerator for up to four days.
   Note: Store left over almond pulp in an airtight container in the freezer for up to four
   months.

For Chai Almond Milk: Replace the vanilla extract with two squirts of chai extract.

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