The Easiest Homemade Vanilla Almond Milk Recipe You Should Try ASAP
Almond milk is maybe one of my favorite things. I drink it practically all day long — in my coffee, in my smoothies (this is one of my favorites) and sometimes even in my soups. Living in New York, I had the convenience of delicious store-bought almond milk at my fingertips. When I moved to Zurich, I realized I really took this for granted.
The almond milk here just isn’t the same, and although Zurich is definitely on the verge of a juice and smoothie explosion, I don?t foresee the almond milk changing very much. It seems much fattier that the American version and the taste is just not as good (maybe because it’s not as processed). I will say, though, that I’d take not-so-good almond milk to have access to all of the other amazing food here. The quality is incomparable. The eggs are bright yellow, the vegetables stay fresh for over a week and the farmer’s market becomes your new best friend. I am completely immersing myself in this seasonal lifestyle and loving it. It’s all about real foods and home cooking (because there is no delivery or take out really!). Anywayyyyy, back to my little issue with the almond milk. I decided to make it on my own, and this is how I did it. It’s absolutely delicious. And MUCH easier than you think.
The first time you make it, start out with 1/4 cup almonds and 1 ¼ cup water. Because it’s free of preservatives, it only lasts in the fridge for a few days (like up to five days), so you don’...
Fuente de la noticia:
shesintheglow
URL de la Fuente:
http://shesintheglow.com/
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