ABOUT THE RECIPE

Many of our coffee varieties taste absolutely devine with a splash of milk, but this can result in a LOT of plastic wastage.

Take the waxy or foil-lined cardboard boxes of nut milk - just like a single use coffee cup, these boxes are not an environmentally friendly option, as the waxy or foil-lined layer on the cardboard inhibits the box from being recycled.

To combat this wastage, we’ve tested out the perfect almond milk recipe. It’s fast to make, only has 2 ingredients, is gluten free and vegan, and will keep in your fridge for up to 5 days. It’s also free of any preservative nasties, meaning you’re being kind to your body and the environment at the same time!

TO MAKE THE PERFECT ALMOND MILK, YOU WILL NEED:

• 1 cup raw almonds (soaked overnight)
• 5 cups water (less to thicken, more to thin)
• Pinch of salt

• 1-2 shots of Pod & Parcel's Munro coffee pods
• 1 tbsp. of plant-based milk of choice
• ½ cup Loving Earth coconut oil
• Loving Earth Coconut sugar 200g
• 100g spelt flour
• 100g gluten free flour of choice

• 1 tsp. baking powder
• 1 tsp. bi-carb soda
• 4 chia or flax eggs
• 1x 80g Loving Earth Dark chocolate block, roughly chopped
• 2 punnet of fresh blueberries OR 1 cup of frozen blueberries
• Maple syrup for light glazing

ABOUT THE RECIPE

Many of our coffee varieties taste absolutely devine with a splash of milk, but this can result in a LOT of plastic wastage.

Take the waxy or foil-lined cardboard boxes of nut milk - just like a single use coffee cup, these boxes are not an environmentally friendly option, as the waxy or foil-lined layer on the cardboard inhibits the box from being recycled.

To combat this wastage, we’ve tested out the perfect almond milk recipe. It’s fast to make, only has 2 ingredients, is gluten free and vegan, and will keep in your fridge for up to 5 days. It’s also free of any preservative nasties, meaning you’re being kind to your body and the environment at the same time!

TO MAKE THE PERFECT ALMOND MILK, YOU WILL NEED:

• 1 cup raw almonds (soaked overnight)
• 5 cups water (less to thicken, more to thin)
• Pinch of salt

• 1-2 shots of Pod & Parcel's Munro coffee pods
• 1 tbsp. of plant-based milk of choice
• ½ cup Loving Earth coconut oil
• Loving Earth Coconut sugar 200g
• 100g spelt flour
• 100g gluten free flour of choice

• 1 tsp. baking powder
• 1 tsp. bi-carb soda
• 4 chia or flax eggs
• 1x 80g Loving Earth Dark chocolate block, roughly chopped
• 2 punnet of fresh blueberries OR 1 cup of frozen blueberries
• Maple syrup for light glazing

ABOUT THE RECIPE

Many of our coffee varieties taste absolutely devine with a splash of milk, but this can result in a LOT of plastic wastage.

Take the waxy or foil-lined cardboard boxes of nut milk - just like a single use coffee cup, these boxes are not an environmentally friendly option, as the waxy or foil-lined layer on the cardboard inhibits the box from being recycled.

To combat this wastage, we’ve tested out the perfect almond milk recipe. It’s fast to make, only has 2 ingredients, is gluten free and vegan, and will keep in your fridge for up to 5 days. It’s also free of any preservative nasties, meaning you’re being kind to your body and the environment at the same time!

TO MAKE THE PERFECT ALMOND MILK, YOU WILL NEED:

• 1 cup raw almonds (soaked overnight)
• 5 cups water (less to thicken, more to thin)
• Pinch of salt

ABOUT THE RECIPE

Chances are you’ve seen the whipped coffee trend in your feed over the past few weeks. The viral recipe calls for instant coffee, but as you probably know from your early days of coffee experimentation, instant coffee isn’t the best…

So, we’re here to help you out! We’ve tested a recipe that uses an espresso shot instead of the instant kind, and whilst it’s not as foamy as the viral trend, we can assure you it tastes 100 times better.

INGREDIENTS

• Equal parts espresso coffee and caster sugar (we used a standard espresso shot, which is about 30ml, and 30g of sugar)
• 1 cup of milk
• 5 ice cubes

Step 1

Pop your soaked almonds and water, and salt into a blender. Blend on high speed until you reach a creamy and smooth consistency. This should take around 1 - 2 minutes. The smoother the better!

Step 2

Place a nut milk bag inside a medium sized bowl. Don’t worry if you don’t have a nut milk bag - any thin material will do. It just needs to be thin enough to allow all the almond milk through. Place your blended mixture inside the nut bag, or on top of the material.

Step 3

Carefully gather the corners, and lift up.

Step 4

Squeeze until all of the liquid is extracted. You can compost the pulp (see here for our list of compositing tips), or make your own almond meal for baking (we love this recipe from Minimalist Baker).

Step 5

Transfer milk to a jar or covered bottle and refrigerate. Your freshly made almond milk will keep for up to 4-5 days (but we reckon it’s best fresh!).

Step 6

We love to use the fresh almond milk for iced-coffee, using one of our varieties that go best with milk, such as Florentino.

Step 1

Pop your soaked almonds and water, and salt into a blender. Blend on high speed until you reach a creamy and smooth consistency. This should take around 1 - 2 minutes. The smoother the better!

Step 2

Place a nut milk bag inside a medium sized bowl. Don’t worry if you don’t have a nut milk bag - any thin material will do. It just needs to be thin enough to allow all the almond milk through. Place your blended mixture inside the nut bag, or on top of the material.

Step 3

Carefully gather the corners, and lift up.

Step 4

Squeeze until all of the liquid is extracted. You can compost the pulp (see here for our list of compositing tips), or make your own almond meal for baking (we love this recipe from Minimalist Baker).

Step 5

Transfer milk to a jar or covered bottle and refrigerate. Your freshly made almond milk will keep for up to 4-5 days (but we reckon it’s best fresh!).

Step 6

We love to use the fresh almond milk for iced-coffee, using one of our varieties that go best with milk, such as Florentino.