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More and more people are cutting milk out of their diet – either voluntarily or out of necessity – but this doesn't mean you have to go without muesli, porridge and the like. Using just three ingredients, you can easily whip up some delicious, plant-based milk alternatives. My personal favourite is almond milk, which works wonders in sweet and savoury dishes alike. This is why I often keep my almond milk plain and avoid using sweeteners or seasoning so that I can use it in breakfasts, lunches or dinners, as required.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One airtight bottle holding approx. 500 ml
How it's done
Soak the almonds overnight in cold water. Drain the almonds, rinse with cold water.
Puree the almonds in a blender along with 500 ml of fresh water and salt.
Pour the almond mixture through a cheesecloth.
Squeeze the mixture
Gently squeeze the almonds in the cloth.
The residue from the almonds can be kept, left to dry out completely and used to make crackers. See recipe: Nut crackers.
Pour the almond drink into a clean bottle that has been rinsed with hot water.
|Shelf life:||Keep refrigerated for 3-4 days.|
|Tip:||Optional ingredients for added flavour: 1-2 pitted dates for a sweeter version, tastes particularly good with muesli or porridge. 1 pinch of vanilla powder for a vanilla flavour or 2 tbsp of cocoa powder for a chocolate drink.|
|Tip:||Quantities to make more or less of the drink: approx. 1 cup of nuts to 3 cups of water.|
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