Orange Blossom Almond Milk
This is part of my weekly ritual. Homemade almond milk tastes nothing like the one you get in the supermarket. It’s just delicious. I like to flavour mine with cinnamon and orange blossom or keep it unflavoured to make smoothies. I also use the leftover pulp to make almond flour and avoid any food waste.
- 1 cup almonds
- 3 cups filtered water
- pinch of Himalayan salt
- 1/2 tsp cinnamon
- 1 tsp orange blossom water
- 1 tbsp date or maple syrup (optional)
Soak the almonds overnight or at least 6 hours.
Blend the soaked almonds and 3 cups of filtered water in a high-speed blender until a smooth milk forms, making sure that there are no large chunks remaining.
Strain mixture, into a large bowl, through a nut milk bag. Squeeze with your hands to help the process.
Keep the pulp aside to make almond flour and avoid any waste.
To flavour your milk, rinse out the blender jug, pour the strained milk back in and add the flavouring ingredients. Blend for a couple of seconds.
Transfer the almond milk in a bottle. Keep refrigerated.
To make the almond flour:
Heat the oven on 90°C fan setting.
Spread the pulp evenly on non-stick sheet, put in the oven and let it dry stirring every 30 min for around 2 hours.
Take out of the oven and let it dry completely overnight.
Blend in a high-speed blender for 10-15 seconds.
Transfer the flour into a jar for later use.