Prep 4 mins
Cook 0 mins
This is another of my Mom's recipes. I am not sure where she got it but she has been making it for as long as I have known. The dates are really optional we don't always add them, they just add nice sweetness and nutrition.
- Place all ingredients in the blender and blend for 2 minutes.
- Strain through a large clean white flour sack towel or a cheese cloth squeezing out the milk into a wide pitcher or bowl.
- Keep refrigerated. Lasts 2-4 days.
For drinking this was a bit weak in taste as written. Next time I would use 1 cup less water for the same amount of almonds and dates as I blended it for 3 minutes but it was still too thin to my liking. I like the addition of dates and next time would possibly add a couple more. I used small slightly dry ones from Saudi Arabia and blanched slivered almonds which was better for my blender. Next time I may toast the almonds in the oven before blending them with the water. DD (toddler) and I drank this as part of iftar (breaking the fast). I think this would be better used in recipes that call for almond milk or milk rather than drinking it alone. I may make this again as stated. Made for Ramadan Tag.
This is a great recipe, made it using the dates which gives just it the perfect amount of sweetens. Another big plus is the big saving over store bought almond milk. We thoroughly enjoy it over our morning oatmeal. Thank you so much for sharing you mothers recipe.