Homemade almond milk must be used within 3 days, compared to carton ones (with additives) can last more than a week, and you have a pretty strong incentive to make your own.
By Shannon Lim
I started making my own almond milk last year, it’s cheaper than buying a carton (usually organic ones) from the store, especially if you can buy your almonds in bulk at baking supply shops or chinese herbal shop. It only takes two ingredients and a few minutes. It not only saves me money, I don’t have need the extra flavouring and preservatives in my milk.
- 1 cup (120g) Almonds
- 3 cups (750ml) Water
- Honey / Dates to sweeten
- Vanilla Essense
- Cinnamon Powder
- Place almonds in a bowl with water covering over several inches. Soak overnight.
- Drain and rinse almonds. In a high speed blender, blend almonds with water until the mixture become very smooth. Strain through cheese cloth, a fine strainer or a nut milk bag.
- Store almondmilk in the refrigerator and use within 3 days. It will separate as it sits; stir very well before using.
Shannon's kitchen is her playground and creative outlet, where she loves to experiment with recipes. As a Malaysian, her food influences are mainly Malay, Chinese and Indian cuisine but her curiousity in other culture lead to cross cultural cooking. On her blog JustAsDelish.com, she pursue her mission in creating healthy and delish food.