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 added 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 an almond meal for my sweet treats.
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
- Place almonds, pistachios, and goji berries in a medium bowl and cover with water.
- In a separate container, mix flax meal, hemp seeds, date, cardamom, and saffron.
- Add just enough water to cover the mixture.
- Soak both mixtures for at least 8 hours (preferably overnight).
- Once all ingredients have been soaked, drain nuts and goji berries and discard the soaking water.
- Rinse under cold water and drain.
- Add nuts and berries along with 2 cups water in a high-speed blender.
- Add flax meal mixture.
- Blend for couple of minutes or until smooth and creamy. Mixture will expand, so make sure you leave enough room in blender.
- Strain mixture into a large bowl through a nut bag or fine mesh sieve.
- Use your hands or a spoon to squeeze milk out of the mixture.
- Pour milk into a glass jar or pitcher and store in the fridge for 3-4 days before serving.
