By Rachel Grunwell
Fresh home-made almond milk is so easy to make. It’s creamy, dreamy, nutty, milky, quite thick and kind of buttery-like to taste. I love it just as it is, or on my porridge in the morning with a drizzle of maple of syrup. Even better is cashew milk – it’s sweeter. You can make cashew the same way you make almond milk. You decide on the nuts and just follow the below recipe.
What to do? Put 1 Cup of fresh raw almonds (or cashews) in some water to soak for roughly four hours. They plump up in the water and soften (and you can better absorb the nutrients). I then drain the water off and then put the nuts in a blender with 3 Cups of cooled filtered water and whiz it all up. If you want it smooth you can put it through a muslin cloth (or I don’t mind it thicker and just don’t bother with this). There you have it: Fresh home-made almond milk. You can leave it just like that or sweeten it up (like I do) with a teaspoon of maple syrup or vanilla. I use this as a base for my smoothies too. Keep it in a jar in the fridge.
If you want to make chocolate almond milk… Then just add a dash more maple syrup and a teaspoon of LifeFoods Cacao Powder and blend it further. Then, just for show, sprinkle some LifeFoods Raw Organic Cacao Nibs on top. It looks like this oooooh la la!
Follow Rachel on instagram too @thewriterunner