Almond milk is so easy to make that it’s almost a crime to buy it—the homemade stuff is so much more delicious. Cardamom is called ela in Ayurvedic medicine and is traditionally used to balance the nervous system. Use this poured over breakfasts, in herbal lattes or in recipes. Makes 1.5 litres.
WHAT YOU’LL NEED
250g raw almonds
Pinch of sea salt
3 litres water
Pinch of ground cardamom
5 medjool dates
1 vanilla bean
METHOD
1 Place the almonds, salt and 1.5 litres of water in a container and leave to soak overnight.
2 In the morning, drain and rinse the almonds, then place in a blender. Pour in the remaining water and add the cardamom.
3 Remove and discard the pits from the dates before adding them to the blender.
4 Slice the vanilla bean lengthways with a sharp knife, then scrape out its seeds and add to the blender.
5 Process for 2–3 minutes, then strain through cheesecloth.
6 Pour your milk into a sterilised glass jar and store in the fridge for up to a week. It goes great over the granola on page 177.
Note: If you prefer your milk unsweetened, just omit the dates.