John Myers
Ingredients for 1 servings:
- 400 g almonds, unpeeled, whole
- 800 ml water (still mineral water or tap water)
- Agave syrup, cane sugar, sugar, vanilla, optional
Instructions
Working time approx. 20 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 20 minutes
for 1.5 liters
First, the almonds need to soak. To do this, pour water over them until they are completely covered. Cover and soak for 8-10 hours—ideally overnight. After this time, drain the almonds and blend them in a blender with the 800 ml of fresh water. If you want to reduce the fat content even further, simply add more water and dilute the almond milk to your liking. To filter out the fine almond pieces from the milk, gradually pour the mixture into a clean kitchen towel, which is placed over a sieve. Then squeeze the towel so that the milk flows out. The milk can also be sweetened or flavored to taste. The almond residue, also called almond pulp or almond pomace, can be used in baked goods, for example. The finished almond milk will keep for 2-3 days in the refrigerator and tastes great with muesli, cornflakes, coffee, or tea. Shake well before use!
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