Have you tried almond mylk? (often spelt mylk) Better still, have you ever tried to make it? You will have seen them around (probably in the hand of a super trendy, healthy bod!).
They are enjoying a moment of fame right now along side cold press juices. But their fame is totally valid – they are wonderful…. and every sip feels like it is topping your body up with goodness. Calming, nutritious, thirst quenching and dairy free. Drink your almond mylk on it’s own, use it to make thick creamy porridge or add to a smoothie. Let me show you how easy it is to make your own!
160g of Raw almonds
750ml Filtered water
Options: pinch of vanilla paste, a fresh medjool date pitted, pinch of sea salt
- Soak over night
- Rinse well
- Place your almonds with the filtered water alongside any other optional ingredients in a blender and blitz for 1 – 2 minutes until creamy
- If your blender is powerful you may like to enjoy your almond mylk like this (the fibre is great for you and you’ll hardly notice it) or you can strain the pulp using a muslin cloth
- Store in a sealed bottle in the fridge for up to 48 hours
Tip: Waste not want not – use any leftover pulp to add to pancake batter or add to your raw home made granola mixture before baking. For a calming drink before bed, gently heat in a saucepan and infuse with your favourite spices – I particularly love turmeric and honey. Divine!