I love almond milk.
Just a touch of it in my coffee makes all the difference.
This recipe was born one day when I ran out of almond milk at home and I needed to improvise.
In just a few quick minutes I made such good, high-quality milk that it made me feel ecstatic.
This is a super delicious almond milk,
Without additives or preservatives,
Whole and wonderful and a perfect match for my cup of coffee, and the children’s cereals.
Since this recipe was born, there’s not a day that it isn’t in our kitchen.
Every morning I prepare our daily portion of almond milk for the family.
Everyone enjoys it in their own way.
I use it in my coffee
Noi in his tea,
And the children in a granola plate or simply in a nice and indulgent glass, just like a glass of dairy milk.
Sometimes we diversify with other nut butters and prepare it with additional flavors,
Lately we’ve been really enjoying the wonderful hazelnut butter and making a wonderful hazelnut milk.
A few super quick minutes and it’s yours,
This milk is wonderful not only when you’re stuck and run out of milk for coffee at home,
It’s so much fun to prepare on a daily basis and enjoy it non-stop.
Blessed, delicious and wonderful days to all of us 🙂
Quick homemade almond milk
Ingredients
For 200-250 ml non-dairy milk
- 2 tablespoons almond butter or any nut butter that you like and have at home such as: peanut butter, cashew butter, hazelnut butter
- 1 tablespoon maple syrup (you can use any sweetener you like)
- A few single grains of salt (very important for combining all the ingredients together)
- 200-250 ml cold water
Preparation
Put all the ingredients in a smoothie blender and grind well until you get a white, uniform and stunning liquid.
Pour into the coffee or transfer to a jar or a covered container and store in the fridge.
A little extra from me:
- The milk can be kept in the fridge in a covered container for 2-3 days.
- You can omit the sweetener, but it adds a lot.
- Please do not skip the salt, it’s super necessary for the creation of the milk and keeping it fresh.
No Comments