Homemade Almond Milk

1. 1

   ["Place almonds, oats and coconut in the blender. Add hot water. Cover well, using an absorbent dish towel to help hold down the blender lid. Start at the lowest speed and gradually increase it to high if your blender has the capacity. If not, decrease the amount of hot water to 2 cups to start. Blend at top speed for 20-30 seconds. Then let the mixture steep for 15 minutes. Strain the ""milk"" through a fine sieve placed over a bowl. Press down on whatever solids are left with a rubber spatula. Pour the ""milk"" into a glass ball jar, cover and refrigerate until cold. Once cold check the texture. If the ""milk"" it too thick for you then add water in 1/2 cup increments until it reaches the desired texture. The milk stays well refrigerated for up to 4 days. After that the almond has the tendency to separate out into ""curds""."]

* Per serving · 4 servings · Values may vary.

No additional tips available.