Almond milk is a cholesterol and lactose free substitute for cows milk. Suitable for vegans this is easy to make at home as long as you have a decent blender.
When I turned 16 I was given a silver charm bracelet as a gift. The deal was that I would not buy any of the charms myself. One year my sister went to Ireland for holiday. Her gift to me was a shamrock. However it was gold and so I put it away in my jewellery box. The following visit she came back with a silver one. For our first wedding anniversary Dave and I went to Europe. While walking across the Ponte Vecchio I asked him to please get me a gold charm bracelet to commemorate our wedding. The first charm I added was the shamrock. And each year since then Dave has bought me a charm. Last December he chose a dog paw. I took the charm bracelet to the store to show them where to place it. I also asked them to please polish the bracelet and charms.
For that they wanted to charge me an extra R850. My regular jeweler charges me R120 for soldering, polishing and valuation when I’ve not purchased the charm from them. I told Bianca that I was not prepared to pay their exorbitant fee. I also showed her exactly where I wanted the charm and asked her to ensure it was placed correctly. She assured me her jeweler would get it right and she did not need to pin it on. Dave collected the bracelet and I checked it when he gave it to me, and needless to say it was wrong. This meant a fourth visit to the store and a one hour wait for them to redo the work. I’m definitely not going back there again. I will however make this almond milk again. It’s so easy to make and I would suggest that you make this in small batches.
Click on the links for conversions and notes.
- 48 g raw almonds
- 185 mls water plus extra for soaking
- 2.5 mls maple syrup
- 1.25 mls vanilla extract
- 0.625 mls salt
- Place the almonds into a bowl and cover with water
- Leave to soak for 4 hours
- Drain and rinse until the water runs clear
- Place into a blender with the water and blend until smooth
- Add the syrup, vanilla and salt and blend to mix
- Place into a container into the fridge until ready to use
Inspiration published on Lavender and Lime February 10:
- 2016 – Interview With Josh Thirion
- 2014 – Home Made Chocolate
- 2012 – Mint Sauce
- 2011 – Preserved Lemons