Yesterday, my daughter and I had lunch at a raw food restaurant, and since they don’t serve any animal products whatsoever, I had my coffee with almond milk. I haven’t had an almond milk latte for a really long time and it was so sweet and creamy. I do like almond milk but I’m not too crazy about the store bought ones. The normal ones are sweetened with agave and the unsweetened ones have some added almond essence in them that make them taste like marcipan. Not really what I want in my kaffe latte!
So I soaked some almonds when I got back yesterday and made a bottle of fresh almond milk this morning. Then I made my own homemade almond milk latte this morning which was delicious. I usually drink my coffee black or with a bit of coconut oil or heavy cream. If I feel like a real latte, I make one with coconut milk or the famous and feared egg-latte. I don’t really have a favorite. I shop around between these different ones.
I also use the almond milk for smoothies/greenies or for when the kids have my homemade granola for breakfast.
1 LITER
- 1/2 cup of almonds (1,5 dl – 60-70g)
- 1 liter of fresh cold water
- 1 dash of vanilla powder
DIRECTIONS
2. Drain and rinse the almonds. Discard the soaking water as it contains phytic acid.
3. Blend almonds with 1 liter of fresh cold water and a dash of vanilla powder. If you have a powerful blender like the Vitamix, you won’t have to strain the almond milk afterwards. If your blender is less powerful, strain the almond milk through a cheese cloth. Use the pulp in bread, porridge or minced meat dishes.
4. Pour the almond milk in a bottle and store in the fridge for about 3-4 days.
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