Creamy low-carb almond milk

Ingredients for 1 servings:

• 100 g almond(s), whole
• 1 liter of water
• 1 pinch of salt
• e.g. Stevia, or sweetener, 1 tablet

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Low-carbohydrate milk substitute, suitable for Dukan, Logi, Montignac

Soak the almonds in water overnight or longer. Drain the soaking water. Bring 1 liter of water to a boil. Place the whole almonds in a tall container or blender and pour over the boiling water. Add a pinch of salt and, if desired, a sweetener or stevia tablet. Blend with an immersion blender or in the blender itself for about 2 minutes. My blender has a strainer attachment that’s actually intended for juices. This can also be used for almond milk, saving you the hassle of filtering it afterwards. Line a sieve with organza or similar material and filter the almond-water mixture through it. If the almond milk doesn’t flow through easily, stir it with a spoon in the sieve (in my experience, it’s best to always work from top to bottom along the edge of the sieve). Pour the almond milk into a container and store in the refrigerator or freeze. The almond mixture can also be used for cooking, especially in Indian dishes. The almond milk tastes delicious in coffee (it can even be frothed), as cocoa or on its own over ice.