Homemade Almond Milk

Details

5 min

vegan

Seraphine
(BerlinKitchen)

Ingredients

servings: 1 Cup

Alternative options for sweetening:

1 tsp Rapunzel maple syrup Grad A
1 tsp Rapunzel coconut blossom syrup
1 tsp Rapunzel Rapadura whole cane sugar

Alternative preparation with soaked almonds (overnight about 14 hours, preparation time 15 minutes):for about 1 l

200 g Rapunzel almonds, California
1/2 tbs Rapunzel sea salt, Atlantic
1 l water, plus extra for soaking overnight
2 tbs Rapunzel date syrup
¼ tsp Rapunzel vanilla powder Bourbon

Details

5 min

vegan

Seraphine
(BerlinKitchen)

Method

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.