Time for this month’s 3 back-to-back! I have decided I may leave the series for next month and maybe even September since I may be in the hangover of coming back after vacations. 😉 Just an excuse, you see… Hehe… I guess you would have got it from the title of today’s post about what the theme is going to be – yes, it is going to be some DIYs that you can make at home plus a recipe that uses it. Sounds good? Like receiving a bonus, right? 😀
The first I decided to do was how to make almond milk. Almond milk never occurs to you till you have a problem where you can’t have milk. I love milk, whether it is cold or added into tea or into my smoothies. Even though I don’t have any addiction, but I love my milk in any way. Imagine my situation when the doctor told me to go vegan while I started my medication. The first thing that came to my mind was tea. God, now how to make a good strong tea without milk? 🙁 I literally wanted to cry, but then I consoled myself that it was good for me. After a week of withdrawal symptoms, I weaned off tea, I must say – even though I miss it still. 😕 There is soy milk available in the market but I can’t stand the smell of it. The initial pack of almond milk I bought from a store didn’t go down well with me – I really didn’t like it. Then, Jehanne assured me that it was easier and cheaper to make almond milk at home, and that’s how I decided to make it.
All you need is some almonds soaked for a long period of time. Then you wash it, add water and blitz it well. You then strain the milk off and add something to enhance its taste. Sounds easy? I must say it was really delicious, definitely tasted more “almondy” than the store bought one. The only problem I faced is that it would get spoiled soon. You have to use it within 2 days or else the milk separates. I assumed it is due to the use of hand force to strain the milk, but it still happened when I used tongs to do the straining. So if you have any plans to use up the almond milk quickly, then make the below quantity or else make half of it – that’s how much I make most of the time. Thankfully I have found a good enough brand, which I liked so when I go really lazy, I still go and get a pack. 😉 When it comes to chai, personally speaking, I didn’t like chai in almond milk. But when the craving hits, I do make once in a while, though my tongue and heart revolts against me for providing a very diluted taste. 😀
With almond milk, I made these simple and delicious Biscoff flavored popsicles which were devoured in no time. Even though I have come to liking Biscoff, at times, I do feel that it is a tad bit sweet for my taste buds, so I have very little doses of it if I want to lick off the spoon. 😉 I already have used Biscoff in this granola and absolutely loved it, so naturally, these popsicles really appealed to me. What more, it’s totally vegan! 🙂 Off to both the recipes…
- FOR ALMOND MILK:
- 1 cup almonds
- 4 cups water
- ½ vanilla bean
- FOR POPSICLES:
- 1 cup almond milk
- 1 tbsp sugar
- 2 heaped tbsp Biscoff spread
- 1 tsp vanilla extract
- A dash of cinnamon
- FOR ALMOND MILK: Keep the almonds soaked in lots of water for at least eight hours. Wash them well.
- Put the almonds along with the water into a blender and blend for around five minutes till the almonds have very well crushed.
- Prepare a pan with a sieve and muslin cloth above it. Pour the blended mixture over the cloth and press down to release the milk.
- Pull together the cloth and using tongs, tightly squeeze them to extract maximum milk.
- Add the vanilla and blitz briefly to combine.
- Pour into a clean sterilized bottle and store in the fridge, Use within 2 days. Shake well each time you use it.
- FOR THE POPSICLES, combine all the ingredients into a saucepan and heat gently till the Biscoff is melted. The mixture should not boil.
- Pour into popsicle moulds and keep in the freezer till done.
- Run under running water and remove off the mould. Enjoy!
Before each use, shake the bottle well since the residue stays at the bottom.