Almond Milk
While I love the convenience of store-bought almond milk, sometimes it’s fun to make it yourself! This recipe allows you to control the amount of sweetness and infuse flavors as well as play around with the thickness.
Servings: 1
Equipment
- Thin Cotton Cloth
- Bowl
Ingredients
- 150 gms Almond Soaked
- 2 Cups Water
- As Required Muslin Cloth
- 2 Pinch Cinnamon Powder
Instructions
- Soak the almonds overnight in a bowl of water
- De-Skin in the morning
- Blend Slowly increasing the speed for a minute
- Strain With a muslin cloth
- Serve fresh by adding honey and cinnamon
Notes
How long it lasts will depend on a variety of factors such as how well you sterilize your equipment, the freshness of your ingredients, and the temperature of your fridge.