I love homemade almond milk. When I was in the States earlier this year I was busy tasting all the commercial almond/nut/oat milk options and none of them were as delicious as this. In hard times, if you have almonds stored (which is pretty easy to do) you can certainly have the equivalent of creamy dairy milk with zero fuss.
I loved Spearmint milk as a kid, and would always default to it over Chocolate milk if there was an option, and this takes me right back there. Amazing. Nostalgia in a glass. Try it...food memories are so evocative and strong and bring us together which we all need a bit more of just now.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams almonds BUY
- 100 Grams shelled pistachios
- 3 medjool dates, pitted
- water for soaking
- 1 Litre cold water for blending
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 5-8 Drops doTERRA Spearmint Oil or to taste BUY
- 30 Grams pure maple syrup optional
Soak the nuts and dates overnight in enough water to cover. Drain.
Place the drained mixture into the Thermomix bowl with the salt and blend 2 min/speed 10. Squeeze out the milk using a nut milk bag and discard the pulp.
Whisk through the vanilla, spearmint oil and maple syrup to taste. Chill before serving.