Almonds are one of my favourite nuts to make milk from. They have a lovely soft sweetness and a very mild flavour so unlike sesame or sunflower seeds they won’t overpower the other flavours in your drink. Packages nutmilks are available to buy in the market these days and they are a great alternative to dairy milks or even soy milk which can often contain a lot of sugar. The problem with packaged nutmilks is they’ve been pasteurised, so they’ve lost a lot of valuable nutrients and life force. It’s so easy to make your own fresh nutmilk at home, it will save you money, you’ll use less packaging and ultimately, it just tastes better!
This simple recipe is just a fancier version of your standard almond milk. I’ve used Lucuma for a mellow, low GI sweetness. Lucuma is a fruit grown in Peru. It’s dried and ground into a fine powder which has a lovely caramelly maple syrup shortbread kind of flavour. I usually buy the Loving Earth brand which is available in New Zealand and Australia.
1 Cup Raw Almonds
1 Tbsp Lucuma Powder
Seeds scraped from 1 Vanilla Bean
1 Medjool Date
1 Ripe Spotty Banana
1. Soak the almonds for around 6 hours or more in filtered water.
2. Drain and rinse the almonds then blend with 3 cups of filtered water until smooth.
3. Strain the mixture through a nutmilk bag or a fine sieve. (Save the pulp to use in crackers or cookies)
4. Return the filtered almond milk to the blender, add the remaining ingredients and blend until smooth.
Tip: If you choose to omit the banana for a thinner milk you might want to add an extra date for a sweeter drink.
I like to drink this as is, but it would also be great milk to pour over some buckwheat cereal or you could add some chia seeds to make a chia pudding.