Vanilla Almond Milk

Place the almonds in a glass or ceramic bowl and cover with the boiling water. Cover and set aside for at least 4 hours or overnight.

After soaking, strain and rinse the nuts.

Add the almonds and cold water to a blender and blitz on high speed. Blend for a few minutes until fine and milky. Strain through a muslin cloth and squeeze the cloth to extract all of the almond milk. Stir in the vanilla seeds. Store the almond milk in a sealed bottle or jar in the fridge for 3-4 days.

TIP: Almond milk is delicious and refreshing on its own. It has a slightly creamy texture with a hint of sweetness. It works well in chai tea, or smoothies, over warm/cold cereal or it’s perfect to use when making vegan ice cream or popsicles.

Nutty Hot Chocolate

Add the almond milk, almond butter and cocoa powder to a small saucepan. Heat over gentle heat until warm.  Sweeten to taste by stirring in a little honey or your sweetener of choice. Serve warm.

TIP: Keep the strained pulp in an ice tray in the freezer and add to smoothies.