Saffron Almond Milk
Saffron Almond Milk
Homemade almond milk tastes 10 times better than the store-bought stuff, so I try to make my own whenever I can. I add dates, cardamom, and pistachios so that it reminds me of sweet lassi, a traditional Indian drink. I also use leftover almond pulp from this recipe to make crumbs for my savory dishes or as almond meal for my sweet treats.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Allergens: Tree Nuts
- Servings: 2 full cups or 4 half cups
Ingredients
- 1 cup almonds (raw, organic)
- 1 tablespoon pistachios (raw, organic)
- 1 tablespoon goji berries
- 1 tablespoon flax meal
- 1 tablespoon hemp seeds
- 1 date (pitted, chopped)
- 1 tablespoon ground cardamom
- 2-3 threads saffron
- 2+ cups water
Instructions
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Place almonds, pistachios, and goji berries in medium bowl and cover with water.
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In separate container, mix flax meal, hemp seeds, date, cardamom, and saffron.
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Add just enough water to cover mixture.
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Soak both mixtures for at least 8 hours (preferably overnight).
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Once all ingredients have been soaked, drain nuts and goji berries and discard soaking water.
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Rinse under cold water and drain.
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Add nuts and berries along with 2 cups water in high-speed blender.
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Add flax meal mixture.
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Blend for couple of minutes or until smooth and creamy. Mixture will expand, so make sure you leave enough room in blender.
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Strain mixture into large bowl through nut bag or fine mesh sieve.
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Use hands or spoon to squeeze milk out of mixture.
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Pour milk into glass jar or pitcher and store in fridge for 3-4 days before serving.