Ingredients
6 portion(s)
Almond Milk
- 100 grams raw almonds
- 1 litre water
Custard
- 80 grams raw sugar
- 40 grams cornflour
- 20 grams unsweetened cocoa powder or cacoa powder
- 2 eggs
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6
12min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
1. Place the almonds and water into mixing bowl
2. Blend 1 min/sp 10, then strain through a nut milk bag or muslin cloth to remove the pulp
3. Place the almond milk back into the mixing bowl and add all remaining custard ingredients
4. Cook 7min/90C/sp 4. Serve immediately
Almond Milk
Custard
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
If you are making almond milk regularly, a nut milk bag is a handy tool to have - I use Living Synergy as they are well-made and can be easily washed/re-used.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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