I always love trying to make foods at home instead of getting them at the supermarket - then I really know what's going in. The long life cartons you can buy at the supermarket often have added sugar and are usually only about 7% almonds.
Almond milk is a great dairy free alternative - it's higher in protein than rice milk and is super easy to make. I use almond milk in my breakfast smoothie, over my muesli, in chia puddings and hot chocolate. You can add cinnamon or vanilla for some extra flavour.
Time to make: 10mins + overnight soaking
Makes: 750ml milk
What you need:
1 cup organic almonds ( I get mine from Scoop Wholefoods)
2 pitted medjool dates (optional)
1 tsp cinnamon
1 tsp vanilla essence
What you do:
4. Strain milk through a cheese cloth/muslin cloth.
Squeeze cloth until left with a dry almond pulp which you can save for later use.
5. Transfer milk to a glass jar and keep in the fridge.
Use within 5 days. Can be frozen.
You can use the almond pulp to make delicious almond-choc cookies.