Milk, when not in shake or chocolate form never makes it into my glass. I can’t stand the texture and it usually upsets my stomach anyways. But I still need something to dunk my cookies in and pour over my cereal.
Even though these pictures don’t do it justice, this milk comes out wonderfully creamy. And for the five minutes of overall effort, it’s just as easy as buying a carton from the store.
Adapted from thatsfit.ca
Makes 1 litre
1 cup almonds
4 cups water
2 Tbsp maple syrup
1/2 vanilla bean
Soak the almonds covered in water, overnight. Drain and rinse the almonds thoroughly.
In a blender, combine the almonds and 2 cups of water. Blend for 20-25 seconds. Strain the almonds through cheesecloth into a small bowl.
Put the almonds back into the blender, adding the last 2 cups of water, the maple syrup and the vanilla bean. Blend again for 20-25 seconds. Strain through the cheesecloth again, squeezing to make sure you get every drop of the milk.
This will keep in a container in the fridge for about 5 days.
*Just a note: you can use the ground almonds as a face scrub.