Almond Milk
ALMOND MILK
makes 6 cups
2 cups Soaked Almonds
6 cups Water
1 Vanilla Bean or 2 tsp Vanilla Extract (optional, note 1)
6 Dates, seeds removed (optional, note 2)
Soak approximately 1-1/3 cups of raw almonds in 2 cups water over night or for at least 6 hours, they will expand to be about 2 cups. Discard the water and rinse the almonds. Put the soaked almonds, 6 cups of fresh water, vanilla, and sweetener (if desired) into the blender. Blend on highest setting for about one minute, until liquefied. You can use a strainer to remove the almond pulp, but using a cloth will make the smoothest milk. Hemp or linen work best, but a tight cotton weave will work also. Pour about 2 cups of the liquid into the cloth at a time, twist the top to close the cloth around the milk and press with your hand. Press and twist to squeeze the almond milk through the cloth. Store in the refrigerator. Will last 4-7 days.
NOTES:
- I use the leftover vanilla bean, after I have taken out the seeds to make chocolate.
- Sweetener is optional, whether I use it or not, and what kind, depends on what I'm going to use if for. Dates make the best flavor in my opinion. Agave or maple work best for ice cream. You can also substitute part or all of the sweetener for stevia.
VARIATIONS:
To make Almond "Cream", use as many almonds and as little water as you can. The blender will be the limit to how thick it can get.
NUTRITIONAL VALUE:
Unknown. But almonds are very high in many nutrients including: Calcium, Phosphorus, Magnesium, Potassium, Vitamin E, Niacin, and Folic Acid. For overall nutrition, almonds beat any other nut or seed.
Comments