ALMOND MILK

As shop-bought milks often don’t contain many actual almonds, it pays to make your own.

MAKES 1 LITRE

200g almonds (soaked for 12 hours in just enough water to cover)

1 litre filtered or tap water

1 tsp runny honey or agave nectar (optional)

Drain the almonds. Transfer with the 1 litre water to a high-speed blender and blend until smooth. Strain the almond liquid through a fine sieve, muslin or clean tea towel, leaving behind the almond meal. Stir through the honey or agave, if using. Pour the almond milk into a glass jar or bottle and store in the fridge for up to 2 days.