Whether you are lactose intolerant, vegan or simply don’t like the taste of cow’s milk, almond milk is a great alternative.
The plant-based substitute for milk is also naturally rich in several vitamins and minerals, especially vitamin E, according to medicalnewstoday.com.
However, some store-bought varieties can have added sugar, preservatives, and a bitter flavour. The Food by Gulf News team spoke to Robby Ceriale, CEO and co-founder of blu matcha, a Dubai-based café to share his recipe for making it at home without any professional equipment.
Ceriale has been making almond milk from scratch ever since he opened the café. His recipe uses no artificial flavourings, sweeteners, or additives.
Serving: 1 litre
Preparation time: 6 to 24 hours
Ingredients:
2 cups raw organic almonds
5 cups of fresh water
2 dates (Medjool preferably)
2 tsp vanilla extract
Method:
Soak almonds in water overnight or for at least 6 hours. Change water during soak if it is needed.
Drain the almonds and discard the water they were soaked in.
Fill a high-speed blender with five cups of water and add the soaked almonds with the skin on.
Puree for 1 to 2 minutes, increasing the speed until the mixture is smooth and no chunks of almonds are left.
Take the mixture out and pass it through a milk bag or a cheesecloth over a large bowl. Save the milk that is squeezed out.
Note: You can reuse the pulp for recipes like almond crackers.
Add the milk back to the blender and add the dates and vanilla extract, and blend.
Re-filter the mixture through the milk bag again and the almond milk is ready to be served as is or added to your favourite drinks.
Do you have any recipes you would like to share? Email us on food@gulfnews.com
