By Anne Willan
Coconut and almonds are the most popular nuts for nut milks, used to flavor stews, sauces, creams, ice creams and summer drinks.
In a small saucepan, pour the liquid over the nuts. Cover and leave over low heat, 30 minutes. Strain the milk into a bowl through a piece of cheesecloth.
Gather the ends of the cheesecloth together and squeeze the cloth tightly with you