Creamy Low Carb Almond Milk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 8 hrs 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g almond (s), whole
- 1 liter water
- 1 pinch (s) salt
- Stevia, or sweetener, 1 tablet
Print Recipe
Pin Recipe Instructions
- Soak the almonds in water overnight or longer. Pour off the soaking water.
- Bring 1 liter of water to the boil. Put the whole almonds in a tall container or a blender and pour the boiling water over them, add a pinch of salt and, if you like, a tablet of sweetener or stevia and puree for about 2 minutes with a hand blender or in a blender.
- My stand mixer has a kind of sieve insert that is actually intended for juices. This can also be used for the almond milk and saves you the subsequent filtering.
- Line a sieve with organza fabric or something similar and filter the almond-water mixture through it. If the almond milk does not flow well, stir in the sieve with a spoon (in my experience it is best to always rub the edge of the sieve from top to bottom).
- Pour the almond milk into a container and store in the refrigerator or freeze. The almond mass can still be used for cooking, especially for Indian dishes.
- The almond milk tastes delicious in coffee (can even be frothed), as cocoa or straight on ice.
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