Homemade Sweet Almond Milk
- 1 cup almonds prefereably almonds which have been soaked in water overnight, your milk will be much creamier in texture
- 5 cups water filtered if possible
- 2 dates soaked with the almonds overnight
Place all ingredients in a blender and blitz for 1 minute on the highest setting.
Pour the liquid through a nut milk bag (or muslin if you do not have a nut milk bag) which has been placed over a sieve, over a bowl.
Once all the milk has been strained, squeeze all excess liquid from the nut milk bag or muslin, until there is no liquid remaining.
Save the remains of the almonds from the nut milk bag for a future recipe.
Store the almond milk in a clean bottle with a sealed top and place in the fridge. Use within 3-4 days.
For a thicker milk consistency, use less water and for a thinner consistency, use more water.