Porridge, muesli, coffee – many of our breakfast favourites simply taste better with milk. But not everyone can or wants to consume cow's milk. When looking for a substitute for conventional milk, sooner or later you end up choosing nut milk. Of course, you can buy it. But you can also make it yourself!
The idea is always the same: the nuts are soaked and then mixed with water in a high-performance blender. You can use any kind of nuts you like, just try hazelnut milk, cashew milk or walnut milk for example. Each one comes with a slightly different flavour. Pretty damn tasty!
Today, however, we start with a classic: almond milk. Enjoy it without any other additives or follow our instructions to make a wintery warm beverage with spices and fruit. By the way, this vegan power milk full of vitamins and minerals will stay fresh for about three days if kept well closed in the fridge.
For the almond milk:
- 200 g almonds with peel water
- optional: 1 pinch of salt
- Filtration cloth (nut milk bag or a finely woven kitchen towel)
To spice up:
- 5 dried figs
- pulp of 1 vanilla pod
- 1 tsp agave syrup or any other sweetener
It's that simple:
- Gently roast the almonds in a pan without fat and place them in a large bowl filled with water for at least 10 hours (preferably overnight).
- Rinse the soaked almonds well, then place in a blender with 1 litre of fresh water and salt (optional).
- Blend finely on the highest level and strain through the filter cloth into a bowl or bottle. Squeeze out the nut residue in the cloth vigorously! The almond milk is now ready and already tastes very good alone.
Upgrade with figs and vanilla:
Heat milk and vanilla pulp in a saucepan, cut figs into pieces, add and bring to the boil for a short moment. Remove from the flame, add the sweetener of your choice and stir. Mix everything in a blender until creamy and fill into the FLSK drinking bottle to enjoy later.