Friday, January 8, 2010

Almond Milk

I have been looking for a good non-dairy milk recipe. My friend pointed me to one that uses almonds. It is smooth and not as almond tasting as you would think. The soaking and straining set it apart from other recipes. You may never want any other milk again!

Almond Milk

Soak for 24 hours:
1 cup almonds

Drain, rinse and add:
6 1/4 cup water

Put into blender, blending well. Strain through a nut milk bag. Put strained milk back into the blender.

Add:
10 dates (or as desired)
1 teaspoon vanilla
1/2 teaspoon salt

Blend well. Keeps for about 5 days.

Watch for the famous New Year's Day "nog" recipe forthcoming! Thanks, Kristen! =)

2 comments:

Kristen said...

You are very welcome my friend. :) Love it!!

Loretta said...

For creamier milk, add less water. You can use other natural sweeteners such as stevia, honey, maple syrup...be creative.

I've also made this milk without straining it for a little extra fiber. It goes well on granola type cereals this way and gives it a little extra almond flavor.

The purpose behind the soaking is to eliminate the less digestible outer covering of the almond itself.

For those without digestive issues, to make quick milk, the soaking step can be shortened, or even skipped altogether. It just makes for a more flavorful and creamier product if you do.