Tales from my kitchen table
I have been having nut milks for a while in my porridge, but I haven’t really ventured into using it in my tea and coffee. Why? Well the shop bought ones, just don’t taste right to me yet. Perhaps that is just because I am not acclimatised to the taste yet. Or maybe I am just not willing to let go of dairy just yet. On saying that I have been served Almond milk in my coffee when visiting friends and I happily drink it. This does then suggest that the unwillingness to change milk in my tea and coffee is a psychological block on my part.
Anyway it is time to change. I am on a mission to clean up my eating and my lifestyle in general by enjoying more of the simple things. With this in mind I decided that I need to work out how easy it was to make the Almond Milk myself.
I used the recipe from Fearne Cotton’s book: COOK HAPPY COOK HEALTHY
This was my first attempt at making my own Almond Milk. Fearne suggests soaking the almonds overnight, however I just soaked mine in boiling water for a couple of hours and it turned out just fine. It was so easy and a complete success and I can’t believe it has taken me this long to make my own before. This is a huge turning point for me.
Fearne Cottons version uses medjool dates which makes a slightly sweetened version. This makes it only very slightly sweetened as she only uses a couple of date, so don’t be put off.
The only thing that I would do differently next time is to double strain mine through the muslin, as I do have a few grainy pieces of almond floating in my milk. Tiny pieces and nothing that would choke you. My muslin was a bit gappy so I am sure this was my straining and not a fault with the recipe.
Good for Breakfast
Organic Porridge. Made with home-made Almond milk, honey, cinnamon, ginger and organic nut butter.
Good for Coffee
Latte, using home-made Almond Milk.
I am now planning on making cashew milk and oat milk. Watch this space…