THE EASIEST ALMOND MILK IN HISTORY!
When we found this recipe for almond milk, we were overjoyed. Making almond milk is usually quite a process and although the results are worth it, sometimes we just don’t have time to soak almonds overnight, blend them up, and strain the milk through a muslin cloth. It’s just too much of a process!
But, as you might imagine, we at Capedry love Almonds and Almond milk. We love the fact that you can take the humble Almond nut and make something creamy, delicious and incredibly healthy from it. Something that not only tastes yummy, but is good for us too! So when we found this recipe in The First Mess Cookbook (http://thefirstmess.com/the-first-mess-cookbook/) by Laura Wright, we were smitten! Her recipe literally involves blending Almond butter (like the stuff you have in your pantry and you put on toast) with water! This almond milk is creamy, frothy, and tastes exactly like an Almond butter milkshake!
TIP: make a batch of Almond butter (get your bulk Almonds from us at the Capedry http://capedriedfruit.com/store-locator/) and keep it in your pantry. Then every time you want Almond milk you can quickly whip up a batch using this recipe. Genius, not to mention affordable.
3 tbsp (45ml) Almond butter
1 ½ cups (375ml) water
1/8 tsp salt
2 tsp (10ml) maple syrup (optional)
¼ tsp (1ml) vanilla extract (optional)
Combine all the ingredients into a blender and blend on high until the mixture is smooth and creamy. The milk will keep in the fridge for 1 week. Shake well before serving.