Ingredients

Method

1. Pre-soak your almonds in water for 1 hour and then drain.
2. Cut potatoes 5 cm chunks. Place the chunks into saucepan with enough water to fully cover them.
3. Bring the saucepan to a simmer over high heat, and simmer for around 15 minutes until tender.
4. Drain the potatoes. Transfer to blender with the almonds, vanilla, maple syrup, and salt. Add the water, and blend until smooth on a high speed, adding more water as necessary.
5. Stretch the cheesecloth over a large bowl, and pour your mixture into it. Use a fork to agitate as needed, and let the milk drain through.
6. When strained, taste the milk. Adjust by adding more water, vanilla, salt, or maple syrup as needed, depending on your taste.
7. Chill and serve, shaking the mixture beforehand.

Notes

• You can reuse any leftover potato mixture in other dishes, like potato scones or mashed potato.
• A fine metal strainer can be used in place of the cheesecloth, although it's not as effective in removing the finer particles.

Equipment

• Chopping board
• Peeler
• Large saucepan
• Large knife
• Measuring jug
• Blender
• Double-layer of cheesecloth or nut-milk bag

Categories

• Recipes for beverages
• Recipes using almond
• Recipes using maple syrup
• Recipes using honey