Don’t you hate it when your almond milk curdles in your coffee?! Yeah, us too! That’s why we’ve created an almond milk, that is simple, delicious and barista friendly! The secret? It's actually a small amount of oil that emulsifies the milk to stop it from splitting, pretty simple huh?
And we’re sure you’re wondering, how are you guys going to make this recipe food waste free? We’ve got some serious breakfast inspiration coming your way using the leftover pulp from this recipe… lets just say it’s covered with chocolate and cherries!
Recipe makes about 1 litre of Almond Milk.
1 litre water
2 tbsp oil (we used sunflower, but coconut oil works too)
2 tbsp liquid sweetener (we used our vegan honey)
pinch of salt
Add your soaked almonds, water and salt to a high speed blender and blend until completely smooth.
Keep it running for at least 1-2 minutes so you get the most out of your almonds. Strain using nut milk bag / cheesecloth, alternatively you can use a clean dish cloth.
Simply lay the nut milk bag (or whatever you're using to strain it) over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Now keep a hold of that pulp to make a really delicious granola.
Transfer milk to your blender again, and add in the oil and sweetener. Blend again until fully incorporated. Store in an airtight container in the fridge and use within the week! x