“I make milk. What’s your superpower?”
One of the most amazing childhood treats. Fresh berries with milk! Mmmm. A bit fancier version of what I remember from when I was little – berries with almond milk.
The season of fresh berries is about to start. Right now we can already find strawberries imported from other countries. Needless to say – they don’t taste as real and as good as locally picked ones. But after a winter, the body craves for vitamins!
Almond milk is very easy to make. A bit of preparation – soaking almonds in water a day or two in advance prior to making milk. The longer you soak the almonds, the creamier milk will be.
* 1 cup almonds
* 2 cups water
* 6 dates (or other sweeteners such as agave or maple syrup, honey or sugar)
* A pinch of vanilla or cinnamon
Once almonds are soaked, drain them. 1 unit of almonds is matched with 2 units of water (1 cup of almonds + 2 cups of water). With these proportions, add 6 dried dates and a bit of vanilla. Vanilla may also be substituted with cinnamon.
Blend everything well and using a cloth, strain the liquid. Et voila! It IS that simple. Milk can be refrigerated for up to 3 days. Make as much as you are going to use. It doesn’t hold well much longer. Of course, pasteurizing would help to prolong it’s due date, but that would not serve the purpose of making your one versus the one bought at the store.
Slice some strawberries or any other berries of your liking and enjoy!
There are so many ways to use almond milk – for crepes, smoothies, milk shakes.
Don’t throw out leftover almond meal. I dry it in the oven at a 80-100 degrees Celsius for an hour or so. It can be used in bakery, smoothies, crepes. It can also be kept frozen for quite a long time – up to several months and then used in any way you like.
The most amazing dish for breakfast on a sunny summer morning.