This is an easy recipe that can be made at home when you need a dairy-free substitute. You can make almond milk at home with just almond and water. All you really need is blending the soaked almond with water. Strain the liquid to remove pulp for a nice smooth taste. Boil it and enjoy!
自己做杏仁奶非常简单，只需要把浸泡后的杏仁加入水用搅拌机打碎后过滤。煮滚后，可以依照个人的口味加入糖，甜度自己拿捏吧！喜欢无糖杏仁奶的把糖省略。
Almond Milk 杏仁奶 :
Ingredients:
200g Raw Almond
1400ml Water
50g Sugar
Instructions:
1. Wash and clean raw almond, soak for at least 4 hours or overnight in the refrigerator.
2. Drain the water, put soaked almond into a blender.
3. Add just enough water to submerge the soaked almond and process until it is fine.
4. Add in the remaining water gradually and blend with high speed until it is smooth and creamy. The ratio of soaked almond to water is 1 cup to 3 cups.
5. Pour into a nut milk bag and squeeze until all liquid is extracted. Strain again for smoother almond milk.
6. Bring almond milk to boil, keep stirring.
7. Turn off heat, sweeten to taste while the almond milk is still hot.
8. Serve warm or cold, good for 3-5 days in the refrigerator.
杏仁奶:
材料:
200克 杏仁
1400毫升 水
50克 糖
做法:
1. 将杏仁清洗干净，浸泡至少4小时或冷藏浸泡隔夜。
2. 把水分沥干后放入搅拌器内。
3. 加入足够的水掩盖过杏仁，用高速把杏仁打细。如果把水全部加入，会比较难把杏仁搅拌细腻。
4. 杏仁打成泥后逐渐倒入其余的水。注: 水的分量一共是1400毫升，已浸泡的杏仁和水的比例是1杯对3杯。
5. 把杏仁奶倒入过滤袋用手把杏仁奶完全挤出，然后再把杏仁奶过滤一次。
6. 用底部较厚的锅子，以大火加热滚开，不停的搅拌。
7. 滚开后即可灭火，趁热加入糖搅拌至溶解。
8. 冷却后冷藏保存3~5天。
食谱来自：清闲厨房
Happy Making!
自己做杏仁奶非常简单，只需要把浸泡后的杏仁加入水用搅拌机打碎后过滤。煮滚后，可以依照个人的口味加入糖，甜度自己拿捏吧！喜欢无糖杏仁奶的把糖省略。
Almond Milk 杏仁奶 :
Ingredients:
200g Raw Almond
1400ml Water
50g Sugar
Instructions:
1. Wash and clean raw almond, soak for at least 4 hours or overnight in the refrigerator.
2. Drain the water, put soaked almond into a blender.
3. Add just enough water to submerge the soaked almond and process until it is fine.
4. Add in the remaining water gradually and blend with high speed until it is smooth and creamy. The ratio of soaked almond to water is 1 cup to 3 cups.
5. Pour into a nut milk bag and squeeze until all liquid is extracted. Strain again for smoother almond milk.
6. Bring almond milk to boil, keep stirring.
7. Turn off heat, sweeten to taste while the almond milk is still hot.
8. Serve warm or cold, good for 3-5 days in the refrigerator.
杏仁奶:
材料:
200克 杏仁
1400毫升 水
50克 糖
做法:
1. 将杏仁清洗干净，浸泡至少4小时或冷藏浸泡隔夜。
2. 把水分沥干后放入搅拌器内。
3. 加入足够的水掩盖过杏仁，用高速把杏仁打细。如果把水全部加入，会比较难把杏仁搅拌细腻。
4. 杏仁打成泥后逐渐倒入其余的水。注: 水的分量一共是1400毫升，已浸泡的杏仁和水的比例是1杯对3杯。
5. 把杏仁奶倒入过滤袋用手把杏仁奶完全挤出，然后再把杏仁奶过滤一次。
6. 用底部较厚的锅子，以大火加热滚开，不停的搅拌。
7. 滚开后即可灭火，趁热加入糖搅拌至溶解。
8. 冷却后冷藏保存3~5天。
食谱来自：清闲厨房
Happy Making!
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