My milk of choice is almond. It's lovely and light, sweet but creamy and tastes great alone or with cereal, in tea or in recipes. This version is sweet and refreshing, not to mention a beautiful shade of pink! I try to avoid the artificial nasties so this recipe uses raspberry juice for that blushing colour. If you have frozen raspberries and thaw them the juice that seeps out is perfect or if you have fresh just blend and strain them.Raspberry Vanilla Almond Milk
Makes 750ml (3 cups)
1/2 cup Raw Almonds (organic if possible)
4 cups filtered water
1/2 cup raspberry 'juice'
1/2 Vanilla pod ( or 1/2 tsp vanilla paste)Stevia to taste (optional)
- Soak almonds overnight
- remove the outer skins by squeezing gently
- blend almonds and water
- strain mixture through nut bag/clean stockings (and reserve for other recipes!)
- add any additional flavours
- Keeps for 3-4 days in the fridge
I hope you give making your own nut milk a try, it takes a little more effort but is SO much cheaper!
All the best,