This rainy weather makes me want to stay in bed with a cup of warm chocolate mylk and apple crumble. How have you been dealing with this weather?

Forget about buying your almond milks in super markets, there is only 2% of it that are almonds and the rest if water! Today I am going to share with you a super creamy almond mylk recipe that contains 40% almonds in every 500ml! If you would like a thinner consistency, you can use 100g of almonds and it is still 20% almonds and it is still super creamy! The texture is as thick as normal dairy milk!

Ingredients 
200g Almonds, soaked
4 Pitted Dates (optional. it would make it sweeter)
500ml Filtered Water
1-2 tsp vanilla paste
1/2 tsp cinnamon

*For Cacao Mylk
1-2 tbsp raw cacao powder

What you will need
Nut bag or a clean pair of tights or a fine sieve
1L Measuring Jug
Your Blender

Directions
1. Soak your almonds over night for at least 24 hours, the longer you soak them, the creamier your mylk will be. After soaking them, pour the soaked water out and give your almonds a rinse. You can see how much the almond has gotten and when you pinch it, it should feel slightly squishy.

2. Put your soaked almonds, filtered water, dates (if using) and cinnamon powder in your blender.

3. Allow the mixture to blend for a 3-5 minutes

4. Pour the mixture into your nut bag over measuring jug, if you don’t have one, you can use a clean pair of tights or a fine sieve. I used a clean ankle high tights..it was 15 denier and it worked very well. I have also tried pouring it through a fine sieve but it was more gritty and not as smooth

5. Now you need patience and squeeze all the liquid out from your nut bag or tight, you may also want to hang your bag or tie it on a handle, so you can use both of your hands to squeeze everything out

6. Once you have squeezed everything out, add in your vanilla paste to your liquid and mix. Sweeten to your taste.
*If you want to make it into a cacao mylk, rinse out your blender and pour your liquid back in, add in your raw cacao powder and blend for a minute and filter it through again

7.  Pour your content into a glass bottle and let it chill in your fridge

Please consume your mylk within 5 days

Leftover Almond Pulp
If you want to store your almond pulp, place a paper towel inside an airtight container and pour your pulp in to the container and place it in the fridge over night.
Add them to your smoothie for an extra protein boost
Add to your porridge
Instead of using flour, swap half of it out with almond pulp for your cakes, muffins, cookies and pancakes

I have used them in my Raw Matcha Raweo!

What are you up to this bank holiday weekend?