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Are you ready for the best-iced coffee you ever had at home? To be completely honest this recipe blew my mind entirely. Since I moved to the United States, I’ve been so impressed by the variety of milk alternative products. Besides cheese, yogurt, and heavy cream which I still think are better in the natural dairy form, I drink only milk alternatives. One of my favorites is almond milk, once I realized how delicious and inexpensive it is to make at home, there is no way back! My recipe calls for maple syrup to make the milk a tad sweeter. Once you finish reading this recipe— go to your kitchen and soak the almonds. Tomorrow you’ll thank me! ????
Soak the almonds overnight (the water in the ingredients is not the one I refer to for the soaking, that’s for the blending step later on).
The morning after, drain the almonds.
In a blender add the soaked almonds, water, and maple syrup. You don’t have to add a sweetener but it does make it sexy and tasty.
Blend for a minute.
Place a bowl with a sieve and a towel on top. Pour the milk from the mixer on the towel.
Squeeze the towel to extract all the almond milk.
Pour it into a beautiful glass bottle and place it in the fridge for up to 4 days. If the milk is separated in the bottle it’s totally fine. Give it a nice shake and you are ready to go.
YASSS!
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