How to make your own nut mylk
28 Mar 2016
Whether you find dairy scary or it just makes you feel completely and udderly gross, finding the perfect milk alternative can be a lot of trouble. After you’ve shelled out an extra 50 cents for your morning coffee, you’d at least expect a sprinkle of fairy dust atop your cappuccino… but all too often, you’re left with a gritty, grainy drink that definitely doesn’t leave you feeling soy-joyful. S’pecan of those so called store-bought ‘mylks’, let’s not even start on the soggy messes they make out of our homemade breakfasts! For so long we have been searching for a mylk that will deliver that smooth creaminess that we pine for. A mylk that’ll cashew when you feel like you’re falling off the health wagon. So we embarked upon our own journey to find the perfect mylk – and it led us to the kitchen. Moo-ve over dairy and those not-so-nutty store bought mylks, because we’ve cracked onto a winner! Sure, you might nut think you’ve got enough time to DIY, but we dare you to try it just once – trust us, you’ll never look back!
How to make your own almond mylk
What goes in:
- 5 cups raw almonds (soaked for 12 hours in cold water and a pinch of salt)
- 5 cups hot water ( but not boiling – the hot water makes it smoother and creamier!)
- 2 pitted Medjool dates
- 1 tsp natural vanilla extract
- 1 pinch of Himalayan pink salt
How to do it:You’ll need a powerful blender to make it work, some of the lower speed blenders don’t quite cut it!
- Drain the soaked nuts and give them a good rinse in cold running water.
- Toss all of the almonds, hot water, dates, vanilla and salt into your blender and blast them on a high speed until the nuts are completely pulverized (about 1 minute).
- If you don’t have a nut mylk bag, don’t worry, you can easily use a fine metal sieve or a knee-high stocking to strain the mylk. Place whichever strainer you are using over the top of a large jar, jug or bowl.
- Small amounts at a time pour the liquid into the strainer/bag and them squeeze it until you get every single drop out. When the cloth is full of pulp, set the pulp aside and keep repeating the process until there is no liquid left. Keep the pulp for almond meal in your future baking!
- Store in a glass jug/jar in the fridge for up to 3 days.
How to make your almond milk go from creamy to dreamy:For chocolatey goodness add:
- 2 tbsp cacao powder
- 1 extra teaspoon vanilla extract
- 1 dash cinnamon
- 1 tbsp roasted almond butter