Drinks

Homemade chickpea milk with almond oil

Name: Homemade chickpea milk with almond oil
Prep time: 45 min
Total time: 45 min
Yield: For 1.5 liter
Ingredients: 100 g Rapunzel Chana Dal, chickpeas halves, peeled; 300 ml water for cooking; 1 tsp Rapunzel vanilla powder bourbon; 2 tbs Rapunzel coconut palm syrup; 2 tbs Rapunzel almond oil virgin; 700 ml – 1 l water for mixing

Ellen Panescu

45 Min.

For 1.5 liter

Vegan

Info

Perptime 45 Min.

Ingredients

Portions

100 g Rapunzel Chana Dal, chickpeas halves, peeled
300 ml water for cooking
1 Bourbon vanilla powder HIH
2 Coconut blossom syrup
2 Almond oil virgin
700 ml – 1 l water for mixing

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cook the Dal according to the direction on the package. When the chickpeas are soft then add them with water, vanilla, coconut flower syrup and oil to a blender and mix until the desired texture is reached. If you like your milk thick add more water if you like it thinner add less. The almond oil adds a nice flavor and keeps the milk from separating.

If you want to make the milk without oil you can leave it out and just shake the milk before you use it. You can also pour the milk through a sieve or cheesecloth to make it even finer, but this is not necessary. The milk will keep for 4 days in the refrigerator.

USED RAPUNZEL PRODUCTS

Chana Dal, chickpeas halves, peeled

Bourbon vanilla powder HIH

Coconut blossom syrup