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. You can leave as is for savory dishes that won't mind the extra pulp in them (extra fiber this way). You can stop here and use as is or add the following ingredients if desired. (Most of the time, I never strain or add anything else.)
Or you can strain through a nut milk bag. Tip: Turn the nut milk bag inside out first. It will make it easier to clean up when you are done. Put strained milk back into the blender if you decide to add the following ingredients.
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:
You are very welcome my friend. :) Love it!!
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.
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