Tuesday, February 23, 2016

Right From The Teat of An Almond :: Almond Milk

So, with the sale of my favorite juice company that made amazing almond milk, I was on a quest to find either a company selling something similar or to make it myself. Well, since I am fond of the occasional (hehe) diy... I found a recipe I liked but didn't love, and tweaked it til I loved it and it came as close as possible to my memory of cali's yummmmmmmy almond milk. So here we go...

  • 1 cup of almonds
  • 2 dates
  • 3.75 cups of filtered water
  • 1.5 teaspoons of pure vanilla

  1. Soak the almonds in water for 12-48 hours. This step was actually confusing to me as silly as it sounds so let me spell it out. I had lots of questions - in the fridge or out covered or not covered... etc...

    Take a cup of almonds, pour it in a bowl or mason jar, cover with clean water about an inch or two above almond line, drop in some clean salt here if you like, do not cover, do not put in fridge, cover with a dry cloth if you are worried about bugs or things getting in... Let it sit. The longer it sits the better.
  2. Drain the almonds and rinse them. Place in blender.
  3. Add remaining ingredients to blender, and blend until it is frothy and homogeneous. Should be a few minutes.
  4. Pour mixture through cheesecloth or nutbag or fine mesh filter into mason jar or clean container. Squeeze the last bits of yummy milk out of the almond meat to get as much as possible.
  5. Refrigerate for up to 5 days if it lasts that long lol. No almond teat is safe in this house.

BONUS :: Take the leftover drained meat (almond meal) and either bake it in the oven to use as a snack like granola, or store it in the fridge to use as almond flour (I like to mix it as a portion of the flour when I make homemade bread). Or if you don't have a use you can throw it out - you crazy waster!

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