As you might have figured out by reading my last "recipe-post", I love granola. But granola wouldn't be granola without milk, just like I wouldn't be me without long hair.
Since summer I've been trying to avoid products that contain lactose. Not because I feel sick afterwards, but because I feel so much lighter drinking soy/almond milk than milk straight from the cow. The only thing that bothers me, is that when you buy lactose-free milk at the grocery store you never really know what's in there and if it's really that good for you. That, my friend, is why I started making my own almond milk. Many people like to add agave syrup, maple syrup, honey, vanilla extract to their almond milk, but for my recipe you'll only need water, almonds and a blender. I simply find my granola tasty and sweet enough so that my milk doesn't need that extra flavor.
What you need:
- 2l water
- 250g almonds
What you do:
- Let the almonds soak in 1l water for about 12 hours.
- Remove the almonds from the 'dirty' water and put them in your blender with another liter of fresh water.
- Mix them for about five minutes until there is nothing left but a creamy colored milk and teeny tiny pieces of almond.
- Pour the mixture through a strain to get rid of the almond pulp.
- Now pour the almond milk in a bottle and store in the fridge.
Good luck milking your almonds!