If you are lactose intolerant, sensitive to dairy, vegan, or like to add more
magnesium and calcium into your diet then this recipe is for you.
Almond Mylk is an awesome substitute for milk and can be made quickly
and easily at home in less than 5 minutes!
What You Need
1 cup of almonds
* NOTE: Choose activated or blanched (without the skin, learn why click here)
Pinch of good quality sea salt
¼ tsp of nutmeg
¼ tsp of vanilla powder
Place Activated or blanched almonds (silvered almonds without the
skin- learn why coming soon) in a blender
Pour in Filtered water to cover the Almonds
Optional: add a pinch of nutmeg and/ or vanilla powder to flavour.
Blend on high speed until liquefied. Add more water as appropriate.
Pour your delicious mylk into a bottle or jar
Keep refrigerated and use within 1 week.
It is suggested in many recipes to use mylk bags to remove and filter
the pulp, given our nuts are activated a don’t mind a little extra pulp
and fibre PLUS it saves a lot of time for those who
are busy, I love quick and easy recipes – but feel free to do so
Almond Milk is a wonderful base for a healthy
smoothie, on its own and/or a perfect compliment to
tea. We use it in our Bee Loved Tea blend. The nutty texture combined
with the warming flavour of the cinnamon, cardamom, and star anise in
the chai is just delicious.
ENJOY, Bees Out…