Almond milk is the perfect addition to the morning shake or smoothie and it’s so easy to make.

I have read where it’s advisable to soak the almonds in hot water overnight to ‘release the goodness’, but I rarely remember to do that. If you do, that’s great.

Heat water in the kettle first – use filtered water where possible. If you have a TM6, use Kettle Mode, but don’t allow the water to boil. It only needs to be around 80C.

Place 100g raw almonds into machine. Add 1 teaspoon coconut oil, a splash of maple syrup (optional) and a dash of pure vanilla extract. Add 1000g of hot, not boiling water from the kettle and process 1 min/speed 9.5.

While it’s whizzing, prepare your strainer. Simply a piece of muslin, Swiss voile or a large nut milk bag and a wire strainer and a large jug. Place the fabric into the strainer and over the jug. Pour the liquid into the muslin. If you have a small strainer just do a bit at a time. Allow to drain and help with a spoon.

When cool enough to handle, gather the muslin into a ball in your hand and squeeze out carefully until all liquid has been extracted. Refrigerate in a glass bottle. Use within one week.

Makes around a litre. Left over almond pulp can be used in curries or added to cakes and biscuits. Here’s a link to a site with some recipes: 12 Easy Almond Pulp Recipes