my food: making almond milk

"Who on earth has time to make almond milk these days?" I hear you ask. Well my friend, I am here to tell you that you do. Let me digress from this how-to segment for just a moment, if you will. The process is simple, equipment is minimal and if you are partial to a bit of organisation, you too can be a nut milk connoisseur. It may all sound like Too. Much. Effort. but it's worth it for these simple reasons: the milk tastes that much better made fresh, it is still in its raw state which means maximum health benefits, and you can flavour it whichever way tickles your fancy. Intrigued? Then please, read ahead.

First up, it's best to soak your nuts as explained in this post. You'll need one cup for this recipe.

Next, rinse the nuts and add to a high-speed blender with four cups of purified water and one or two dates, depending on your desire for sweetness. You can substitute with stevia or agave nectar instead if you prefer. Blend away.

You will then need to strain the mixture. You can buy a nut milk bag especially for this purpose, but I just used a muslin cloth (I have heaps left over from Noah's infant days).

This will make about one litre of deliciousness. And what to do with the leftover almond pulp you wonder? Why, there is an entire site dedicated to this very conundrum.

I will follow up with what I made with mine on another day. In the meantime, I do hope you too become a certified milk maid.