07/04/2024
This is too easy to call a ‘recipe’!
I’ve always thought store-bought almond milk was a total rip off. Expensive, often as little as 2% almonds, a bunch of crappy additives to make it more ‘milk-like’, and mostly water.
👉 So how do you make it? Simply whizz up one tablespoon (15g) almond butter per 200mL water in a blender – more or less water depending on how almond-y you want it. That's it! Recommend an almond butter with nothing more than almonds in it (you could even make your own).
Tip: strain using a fine sieve before bottling, and shake before use as fine bits of almond do settle to the bottom of your container. And yes, you can heat and froth it up for your coffee, and it tastes as good as a barista-made one, in my opinion 😊
💸 Using the brand in the picture, this works out to about 34 cents per serve! And you’ll get nearly 17 serves out of one 250 gram jar of almond butter =
❕ Something to be aware of is that unless calcium is added to almond milk, it will not contain a significant amount, unlike cow milk. So always check labels when buying almond milk. Some brands do have added calcium to equal that of cow milk (around 300mg per cup).
I like almond milk as I’m a bit lactose intolerant - I can manage a small amount of cows’ milk but not a whole cup at once. With lactose intolerance, it’s usually a case of “the poison is in the dose”. That is, you have to work out your own level of tolerance, and small amounts of dairy may be fine. Fermented dairy, like yogurt and hard cheese, is often more tolerable to people like me as the lactose decreases in the fermentation process.
Liz 🫶
