I hate wasting food. It just seems so, well, wrong. If I’m going to be honest then I should tell you that I am not perfect in this area, the slightly wrinkly green peppers in the bottom of the fridge (any ideas what to do with them anyone?) and the expired lentils/butter beans/jelly in my cupboard, being the case in point. But I do try and avoid wasting food when I can.

Earlier this week, as I was clearing out a food drawer, I spotted a half bag of dried apricots left over from the couscous dish I posted just the other day.

I put the pack of apricots on the kitchen unit to remind me to do something with them, and there they sat for the next few days. One morning, as I was whizzing up my breakfast smoothie, it occurred to me that the apricots would be lovely in a drink. So I had a little play, and this Apricot and Almond Milk is what I came up with.

The combination of the apricots and almond milk is really good – the two go together really well. I like to use ‘ready to eat’ apricots if I can. If I get the chance I also like to soak them for a few hours in a little of the milk before I use them as I find they blitz up better that way. However, if you haven’t planned ahead then don’t worry. They still blitz up plenty well enough and you can leave any lumps in the bottom of your blender beaker.

I had some orange flower water in the cupboard so added a few drops of this to my drink although it is delicious without. Another lovely addition is a sprinkling of cinnamon on the top, making it very similar to a Moroccan almond milk.

This drink is really good served as a standalone item, for breakfast or as a snack, but it is also great served alongside a curry, it’s milky creaminess helping to counteract any heat.

Apricot and Almond Milk

Course: Breakfast and Brunch, Drinks

Prep Time: 5 mins

Servings: 1 person

Author: Anna Bloomfield

Smooth, creamy and fragrant. This drink is indulgent yet healthy – filling enough to form part of your breakfast but great at any time of the day. Try it alongside a hot curry as an alternative to lassi.

Print Recipe

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Ingredients

• 250 ml almond milk (I use Alpro Original)
• 3 dried apricots (I use ready to eat)
• A few drops of orange flower water (optional)
• A sprinkling of cinnamon (optional)

Instructions

• If you have time then place the apricots in the milk and leave to soak, in the fridge, for a few hours to allow them to soften further.
• Place the apricots, almond milk and orange flower water (if using), in your blender beaker and whizz until smooth – 45 seconds or so.
• Pour into a glass, leaving any little lumps of apricot at the bottom of the beaker. Top with a light sprinkling of cinnamon if you wish.

Nutrition

Serving: 359g | Calories: 633kcal | Carbohydrates: 25.6g (9%) | Protein: 7.2g (14%) | Fat: 61.1g (94%) | Saturated Fat: 53.6g (268%) | Cholesterol: 0mg | Sodium: 39mg (2%) | Potassium: 939mg (27%) | Fiber: 7.6g (30%) | Sugar: 18g | Vitamin A: 41% | Vitamin C: 29% | Calcium: 5% | Iron: 25%

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