Summary

Ingredients

• 100 g almond (s), whole
• 1 liter water
• 1 pinch (s) salt
• Stevia, or sweetener, 1 tablet

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Instructions

1. Soak the almonds in water overnight or longer. Pour off the soaking water.
2. 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.
3. 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.
4. 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).
5. 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.
6. The almond milk tastes delicious in coffee (can even be frothed), as cocoa or straight on ice.