1 Cup Raw Almonds – choose our Somerton Almonds for their creamy, nutty and slightly sweet flavour
1 litre filtered water plus more for soaking
1 pinch of sea salt
2 whole dates (pitted)
1/2 tsp Vanilla Extract
2 Tbsp Cocoa Powder (for chocolate milk)
1/2 Cup Berries (for Berry Milk)
- Soak raw almonds overnight.
- Next morning drain the almonds in a colander and discard the water in your garden or herb bed.
- Add soaked almonds and fresh filtered water to a blender.
- Add any additional ingredients to suite your taste.
- Blend until creamy and smooth - keep this running for at least 1-2 minutes to give the almonds a real working, this will increase the creaminess.
- Strain the mixture using a nut milk bag or muslin cloth, or a fresh new cleaning cloth.
- Lay the cloth over a mixing bowl, pour over the almond milk mixture, carefully lift the corners until suspending the mixture above the bowl.
- Squeeze until all of the liquid is extracted.
- The pulp can be discarded or frozen to be used later in baking.
- Pour the strained milk into a jar or milk / juice bottle. Cover and refrigerate.
The milk will keep for 3-4 days when made fresh. Shake well before drinking as the milk will naturally separate.