Drinks

Homemade Almond Milk

Name: Homemade Almond Milk
Prep time: 5 min
Total time: 5 min
Yield: Für ca. 250 ml oder 1 Liter
Ingredients: 1 tbs Rapunzel almond butter, white; 1 cup water; 1 pinch Rapunzel sea salt, Atlantik; 1 tsp Rapunzel date syrup; 1 pinch Rapunzel vanilla powder Bourbon

Seraphine Wilhelm

5 Min.

Für ca. 250 ml oder 1 Liter

Vegan

Info

Perptime 5 Min.

Ingredients

Portions

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

Preparation

Boil Water and let cool down a bit. Whisk the white almond butter with still warm water until dissolved in a bowl. Add salt and sweeteners as desired. Pour almond milk from the bowl into a bottle and keep cooled in fridge for up to 3 days.

For the alternative, a little more time consuming method, let almonds soak overnight in a bowl of water with the salt for 12 to 14 hours. For a milder taste skin the almond before soaking; however, this step is not necessary. Drain the water. Give almonds, water and date syrup into mixer and blend until smooth and creamy.

Strain creamy mixture into a large pot through a fine sieve, cheese cloth or kitchen towel. Discard almond puree from the sieve and use for cereals or baking. Pour almond milk from the pot into a bottle and keep cooled in fridge for up to 3 days.