In the past I used to make my own nut 'milks' using sesame seeds or raw almonds, water, a blender, and *lots* of patience.

These days however, if I fancy something milky in my Roiboss tea or bowl of porridge, I just use unsweetened/unprocessed soy milk.

When visiting family in the UK recently, I was pleasantly surprised by the number of non-dairy milk alternatives in most supermarkets. Rice milk, almond milk, and - my personal favourite - oat milk could all be found in unsweetened and/or organic forms.

J