Home-made almond milk
Almond milk is a well-loved milk alternative on account of its pleasant taste and consistency. Almonds in their natural form are known for their abundance of protein, fiber, antioxidants, vitamins, minerals and trace elements.
However, while a handful of almonds contains all the above-mentioned substances and is very beneficial to your health, industrially produced almond milk contains hardly any of these. This is because it mainly consists of water and sugar: almonds make up only 2–5% of the ‘almond milk’.
If you buy almond milk, we recommend picking an unsweetened variety and avoiding hidden sugars.
Still, the far superior alternative is to make your almond milk at home. You’ll love it!
- about 15 organic almonds
- half a handful of dried fruit, such as dates, figs, apricots, raisins
- spices (ground, i.e. in powder form), such as:
- 1/4 tsp. cardamom
- 1/4 tsp. ginger
- a few pinches of cinnamon
- a small pinch of saffron
- Put the almonds in a small bowl, pour hot water over them and soak overnight.
- Rinse the dried fruit and soak overnight in 200 ml of water in a second bowl or the blender jug – keep the water!
- The next morning, skin the almonds and rinse well before adding them to the soaked dried fruit.
- Add the spices and puree everything in a blender until smooth.
- You can warm up the almond milk slightly.
- As per taste, add sweetener such as date sirup or honey.
Ideally, home-made almond milk should be consumed the same day, but in the refrigerator it will keep for two days.
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Recipe and pictures: Jochen Lotz
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