Almond milk

Almond milk

Photographer: iStockphoto.com

If you enjoy drinking almond milk, why not give making your own a go. It’s delicious hot or cold and also makes good savoury dishes, such as mild curries.’

Serves: 4

Time to make: 10 mins , plus 3-8 hours soaking

Ingredients

More weights & measures

100g almonds (skin-on produces more flavour than blanched)
400ml water, plus extra for soaking

Instructions

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1 Soak 100g almonds in enough cold water to cover for 3–8 hours in the fridge, changing the water once during this time.

2 Strain the almonds, discarding the water.

3 Blend the nuts in a food processor with 400ml fresh water until the nuts are finely ground and you have a creamy milk. Pour into a large lidded jug or bowl, cover tightly with cling film and store in the fridge for up to 3 days.

HFG tip

This recipe produces a thickish milk with fine bits and a mild flavour. For a smoother milk, strain the blended milk through a fine sieve. Save the almond meal that’s left in the sieve and dry it on a baking sheet in a very low oven, ready to use as a substitute for ground almonds.

Nutrition Info (per serve)

Calories 153 cal

Kilojoules 640 kJ

Protein 5.3 g

Total fat 13.9 g

Saturated fat 1.1 g

Carbohydrates 1.7 g

Sugar 1.1 g

Dietary fibre 2.5 g

Sodium 0 mg

Calcium 60 mg

Iron 0.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.