almond milk

makes 375 ml (13 fl oz/1½ cups)

310 g (11 oz/2 cups) blanched almonds

Thoroughly rinse the almonds under cold running water, then place in a large bowl and cover with cold water. Set aside to soak for 12 hours. Rinse and drain well.

Put the almonds into a blender with 1.5 litres (52 fl oz/6 cups) cold water and blend until smooth — be careful not to blend the mixture for too long as it may become hot. Strain the milk through a square of muslin (cheesecloth). Serve chilled.

Almond milk can be stored in a sealed container in the refrigerator for up to 5 days.

Variations: You can use hazelnuts or Brazil nuts instead of the almonds. These varieties of nuts do not require soaking. You can also try adding 1 tablespoon linseeds (flaxseed) or honey to make a sweetened almond milk.