07 Sep DRINK: Freshly Pressed Almond Mylk with Coconut Water
I love almonds and their countless health benefits. Once I tasted the freshly pressed No. 9 Almond Mylk from Raw Press Co‘s launch party earlier this week, I am a total convert. Have you ever read the label of store bought almond milk? I was shocked to find that most only contain 1-7% almonds!
The fresh almond milk is so much more flavourful and nutty. At Raw Press Co, they even used coconut water as a base with vanilla bean, sweetened by Mehjhool dates and a pinch of Himalayan salt. It was the tastiest thing ever!
Alternative milk is often named “mylk”. You can make hazelnut or other mylks with this process too! You can even jazz this up with vanilla, cinnamon, raw cacao and maca. I’ll show you a fancy version in a few weeks.
I’m all about scrimping and waste not, want not. Let’s do some math here.
The ratio for almond milk should be about 1:3-4 liquid.
Raw Almonds 350g costs £3.75 – I used about 100g in this recipe which is £1.07
Go Coco Coconut Water 1L costs £2.49 from Waitrose (it’s on sale!) – I used about 400ml, it’s £1
Go Coco is one of the better tasting ones on the market, my favourite still goes to Chi. EcoMil leads the most expensive on the market £3.40 for 1L, so about a mere 30p more, £2 for 1/2L of freshly pressed almond milk is not too bad! Trust me, once you’ve gone homemade, you’ll never go store bought again. It’s super easy to make, although you might need some extra equipment. I haven’t got a blender, so I only use my 3-in-1 hand blender which works just fine. Some people even use their cheese press!
This recipe also reminds me the process of making my favourite Chinese dessert – Sweet Almond Tea (???), using sweet and bitter almonds with a handful of rice, all soaked overnight and then blend together with water until smooth. Then all this is poured into a saucepan, sweetened with rock sugar and cooked until the rice has thickened to a almost custard texture (or thinner depending on preference). This will definitely be a post in the near future. Stay tuned.
Step-by-Step Photo Guide
- 100g Raw Almonds with skin on (preferably organic)
- 350-500ml Coconut Water (depending on your taste, I used 400ml)
- Pinch of Himalayan Pink Sea Salt
- 1-2 Medjool Date (optional)
- Glass Jug/Bowl/Jar
- Sterilised Glass Bottle
- Blender (Vitamix for the lucky souls) or a Hand Blender (what I used) or a Food Processor
- Nut Milk Bag or Muslin/Cheese Cloth or a Jam Straining Bag (what I used)
- Soak almonds with ample of water in a glass container overnight or up to 48 hours (if soaking more than 24 hours, I suggest to use a glass jar and let soak inside the refrigerator).
- The water will get cloudy, don't worry. Strain your almonds (give it a light rinse if you wish).
- Place strained almonds with 200ml coconut water into your blending equipment of choice. Blitz for about 5-10 mins depending on your make. The longer you blend, the smoother your milk will be!
- Place the straining bag over a glass jug/bowl and slowly pour the almond liquid into the bag. Gently squeeze the bottom of the bag to release the milk. It took me about 3 to 5 mins to squeeze every last drop, quite therapeutic actually.
- Since coconut water is naturally sweet already, there is no need to sweeten this. If you wish to, in a small bowl soak your dates with about 30-50ml warm water whilst you blitz the almonds. Remove the pits! Then blitz this in a blender, repeat Step 4, except you'll be pouring the date liquid mixture instead.
- Pour everything into a glass bottle. It'll keep up to 3 days in the fridge.
- Please feel free to use water instead of coconut water in this recipe. Adjust the amount of liquid to add in according to taste. If you want a stronger taste and almost cream like, add less liquid. It'll only keep in the fridge up to 3 days so I suggest to make small batches like this recipe, but often.
- You can purchase nut milk bag on eBay or Amazon. I used a jam straining nylon bag from my jam making kit if you happen to have one lying around. Alternatively, you can use muslin/cheese cloth, make sure you put a strainer first and lay your muslin on top as a double security and it's easier to pour when you don't have a bag. If you have great sewing skill, sew up the muslin cloth to make your own mylk bag! Some people use their cheese press, see what you have around your house first.