Homemade almond milk

Everyone talks about how creamy and tasty almond milk is, but I have honestly never thought that it is neither creamy nor that tasty. Until I tried to make my own. It was surprisingly easy and it had this delicious, nutty flavor. You can drink it as it is or use it in smoothies, coffee or even matcha tea. Believe me when I say you’re going to love it!

2 cups of almond (soaked overnight)
5 cups (filtered) water
1 tsp vanilla extract (can be excluded)
A nut bag (or coffee filter)

Place the almonds in a bowl and let them soak in water over the night. Switch out the water the next day and put it all in a blender for about 60 seconds until completely pulverized. To strain the milk use a nut bag (worst case a coffee filter) and place it over the opening of a glass bowl or jar. Pour small amounts of almond milk into the bag, and then squeeze it to segment the milk from the almond pulp. Homemade almond milk lasts around two to three days in the fridge. Enjoy!

By: Henriette Danielsen 

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