Vanilla Almond Mylk

MAKES 750 ML (26 FL OZ/3 CUPS)

This is my go-to recipe when I want a simple, delicious mylk where I would once have used dairy milk. The flavour is subtle and goes nicely with granola, tea or cold-brew coffee, and in superfood smoothies in place of filtered alkaline water. It’s really quite inexpensive to make, and better tasting than anything you can buy ready-made.

Also try the strawberry variation below. This creamy pink drink is filled with beautifying goodness from healthy fats, antioxidants and vitamins A and C.

155 g (5½ oz/1 cup) activated almonds

750 ml (26 fl oz/3 cups) filtered alkaline water

2 tablespoons coconut nectar, or 2 pitted medjool dates

seeds from 1 vanilla bean, or 1 teaspoon vanilla powder

pinch of Himalayan pink salt or Celtic sea salt

• Place everything in a high-speed blender, add a bunch of good vibes and blend on high speed until smooth. Pour through a fine-meshed strainer, or squeeze through a nut milk bag before serving.
• You can save the pulp in a sealed container in the fridge and use it in cookies and granola.
• The mylk will keep in clean, airtight glass jars in the fridge for up to 5 days.

Strawberry fields almond mylk

1 batch Vanilla almond mylk (see above)

150 g (5½ oz/1 cup) strawberries, hulled

• Add the mylk and strawberries to a high-speed blender and blend on high speed until smooth. Filter as instructed above. Store in clean glass jars in the fridge for up to 5 days.