potato milk

Ingredients for 4 servings:

• 250 g potatoes, waxy or floury
• 1 liter of water
• 3 tsp, leveled almond butter, rapeseed or sunflower oil
• 4 tsp agave syrup
• ½ tsp salt
• ¼ tsp vanilla sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Alternative to cow’s milk

Peel the potatoes, place them whole in a pot, cover with plenty of water, and simmer over medium heat for about 20 minutes until soft. Drain the cooking water and let the potatoes cool slightly. Place the cooked potatoes in a high-performance blender with 1 liter of fresh tap water. Blend everything on high until smooth. Then add the almond butter, rapeseed or sunflower oil, agave syrup or half the amount of maple syrup, salt, and vanilla sugar. Blend thoroughly again in the blender until the milk is nice and creamy. Place a kitchen towel or fine-mesh sieve over a bowl. Strain the mixture through the towel, pressing out the liquid to separate the milk from the potato residue. Pour the finished potato milk into a clean bottle or screw-top jar. Note: The potato milk will keep in the refrigerator for up to 4 days. Shake well before use, as slight sediment may form. Per serving: approximately 78 kcal.