One of Poppy’s staples is her stock of fresh homemade almond milk. Delicious with granola, chai and the odd baking adventure.
Here is her how too…
160g (1 cup) macadamia nuts or almonds
½ tsp ground cinnamon (or to taste)
½ vanilla seed pod – seeds scraped only
Place the macadamia or almond nuts in an inert bowl, ceramic is great! Cover with 1L of filtered water and soak for 8 hours or over night. Drain and rinse well. Place nuts in a high-powered blender with 1 liter of filtered water and blend until smooth.
Line a bowl with a piece of muslin large enough to cover the bowl (alternatively, you can buy a nut milk bag). Pick up the edges of the muslin, bring together and twist to squeeze out all of the milk. (The leftover solids can be used in your favorite almond/ nut meal recipe like bliss balls, sweet potato brownies, baking.)
Pour the nut milk into a sterilised 1L, inert, bottle or jar and store in fridge for up to 1 week (it never lasts that long!) Shake bottle before use as separation can occur.