This has a thick creamy and so smooth consistency : Drink this instead of cows milk: It has NO cholesterol, has good fat rather than bad and has little or no pesticide residue, and is not pasteurized. It is great icy cold and you can add all kinds of sweet flavourings to make the most incredible milkshakes! Its so easy and convient to make and ideal on cereals and substitued for dairy milk measure for measure in baking. Add it to soups and sauces at the end of the cooking and heated gently rather than boiled.


You will need:-
A simple blender (I use my magimix)
A fine strainer
A large bowl
A jug with lid for storage



1 cup of shelled blanched almonds
2 tbps of maple syrup
4 cups of water

Place almonds in blender and grind to a fine powder. Add 2 cups of water and the maple syrup, blend for 2mins to form a smooth cream.
With the blender running on high, add remaining water slowly through the opening in blender lid and blend for 3mins.
Then put the strainer over the bowl and strain the milk slowly into the bowl. Allow to filter through. If you prefer you can use a piece of cheesecloth in the strainer.
Almond milk will keep in a fridge for 4 to 5 days but it will probably not last that long once you discover the milkshake recipes. Store in a jar or jug with an airtight lid.

Back to top