Ingredients
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1 cup raw almonds, soaked overnight or for a minimum eight hours
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3.5 cups of filtered water
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1 TBSP maple syrup or sweetener of choice (more or less to taste)
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1 tsp vanilla extract
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Pinch of sea salt
Directions
To soak almonds: Place almonds into a bowl and cover with filtered water. Allow to sit for at least eight hours or overnight in the fridge;
When you are ready to make your milk - Drain the almonds and rinse twice through clear running water;
Set up your MOD Cold Press Juicer for normal juicing (refer to the MOD Juicing Handbook for guidance);
To your filtered water, add in the maple syrup, vanilla extract and salt. Give the mixture a stir to combine;
With the juicer motor running, alternate between adding a handful of soaked almonds with roughly ½ cup of the flavoured water mixture, feeding slowly into juicer. Continue until all nuts and water have been added;
Turn the juicer off, and taste the milk. Adjust flavouring to your personal preference. If you would like a thinner, less creamier milk simply add in more water.
Recipe Note
Tip: Store your almond milk in the fridge. As there are no preservatives or stabilisers in the milk, it will not last as long as store bought milk. It is best consumed within three days. Freeze any excess into ice cubes to have on hand to add to smoothies or porridge.
5 Ways to use your Cold Pressed Almond Milk:
- As a base in a smoothie;
- Use in a iced latte by combining with a few cubes of ice and a shot of espresso;
- In or over cereal such as bircher muesli or in your porridge;
- Use as a lactose free alternative in baking;
- As a dairy alternative in your favourite hot chocolate.
