A couple of weeks ago one of my friends came over for coffee and some girl talk. She brought some ingredients for chiapudding, to eat for lunch together. One of the things she used was homemade almond milk, and it tasted so good, creamy, spicy, sweet…. I asked her the recipe and made it yesterday myself, again delicious. I didn’t know that it was so easy to make it, everyone can do it.
Of course I couldn’t leave it to use essential oils in the recipe. I replaced the ginger, cinnamon and cardamom with the CTPG oils of my favourite brand.
Most almond milks you buy in the supermarket are sweetened with sugar and than not to talk about all the preservatives added. Why should you buy that if it is so easy to make your own almond milk?!
You can use the almond milk for your favourite yogi breakfast, some suggestions how you can use it
- Use it to prepare your oats
- Make a chiapudding with the milk
- Create a divine protein smoothie, by blending it with cacoa, banana and hempseeds – great after a workout.
Recipe | Homemade almond milk (1 L)
- 200 gr raw almonds soaked in water for 8 – 12 hours (optional: squeeze the almonds and peal them)
- 1 l cold water
- 5 dates
- 1/2 ts cinnamon (or 1 drop of cinnamon essential oil)
- 1 ts cardamon powder (or 1 drop of cardamom essential oil)
- 1 cm fresh ginger ( 1 drop of ginger essential oil)
- pinch of salt
- Blend all the ingredients for about 1 minute in a blender
- Strain the milk through a kitchen towel/shirt and squeeze the bag and catch the milk in a bowl
- You can store the milk in a closed bottle for about 5 to 7 days in the fridge
- after straining the milk, you can blend the pulp again with some water (1 cup) and repeat the process
- dehydrate the leftover pulp and pulse it in the food processor to make almond flour