almond milk - Fresh almond milk in one minute

By tinathorn

Ingredients

• scant 1/4 cup almond butter (homemade from blanched or ground almonds without salt added)
• 1.5 ltr filtered water
• 1 tbs date paste or other sweetener (if desired for a touch of sweetness)
• Note: You can add more or less almond butter depending on preferred viscosity. You can also make a thicker cream this way by increasing the proportion of almond butter.

Details

Adapted from includingcake.com

Preparation

Step 1

Mix the almond butter and date paste with approx 200ml water until well blended, add the remaining water and blend for 1 minute until very smooth.
Pour into a container and stored in the fridge for 2-3 days (or freeze).
Note this milk has not been strained and is best used for adding to oatmeal etc where a little ‘texture’ is not noticeable. If you want a finer milk for drinking straight you can strain this through a nut bag prior to bottling. Shake the container before using as there will be some settling occur.