Milking almonds sounds like a pretty bizarre thing to do, I’m fully aware of that, but trust me, making almond milk is one of the most empowering things to do! Almond milk is one of the most nutritious alternatives to dairy milk, it’s really alkaline unlike the acidic nature of dairy milk. This makes it a hundred times better for us. Disease grows in an acidic environment, so by eating and drinking highly acidic foods like dairy, you’re practically giving the disease a free pass to inhabit your body. Milk is raved about for its high calcium content, a mineral essential for healthy bones. Almonds contain a high calcium content which is fantastic, especially for growing children. Almonds are also an amazing source of plant protein, with the amount we use in this recipe equating to around 32 grams, that’s more protein than a steak! Another benefit we take from almonds is its a wealth of Vitamin E, an antioxidant that protects your cells from damage as well as supporting and maintaining a healthy head of hair and gorgeous glowing skin!
It’s such a wonderful feeling, knowing you’ve made the milk yourself and that it’s completely natural and packed with the best quality ingredients.
1 cup almonds, soak
2 medjool dates, pitted
a pinch of cinnamon
4 cups water
Nut milk pulp bag/ muslin cloth
Soak the almonds overnight.
Pit the dates and add all ingredients to your blender. Blend on a high-speed for around 3 minutes until blitzed and milk.
Pour through a nut milk pulp bag/muslin cloth, squeezing the bag to get all the milk out.
Keep in an air-tight container.