Prep 15 mins
Cook 0 mins
Raw almonds plus water... that's it folks- absolutely no fuss. Best with organic almonds and filtered water, but in a pinch or regular raw almonds and tap water will do. This nut milk is fresh and creamy, and reminds me of ice cold skim milk but with a beautiful almond flavor. To perk it up and make it a real treat, try adding a tablespoon of dark maple syrup and a splash of almond extract to a cold or warm glass of the stuff. Also great in tea and cocoa.
- In a small saucepan, blanche almonds for about 3 minutes. Drain and let cool on a wire rack or on a tea towel.
- When cool enough to handle pop the skins off the nuts, and throw them in the compost.
- Pour nut meats and 5 cups of filtered water into a blender and blend on high for about 3-5 minutes. If 5 cups of water seems too much for your blender to handle at once, start with 2 cups of water and then add the remaining 3 cups half way through blending.
- Strain the mixture with cheesecloth or a fine sieve over a large jar (or recycled glass juice container). Once should be fine but if you really don't want any almond granules left in there, twice should cover it.
- Et voilá! Fresh homemade almond milk. Refrigerate any milk you won't be drinking immediately for up to a week. For creamier milk, use less water. For lighter milk, use more water.
I'll never buy almond milk again. This tastes soooo much better. i didn't bother blanching them, just soaked the almonds, blenderized them and then filtered the milk.
Very Quick Very Easy, and Very good. I halved this recipe, and DS, and myself, had a nice breakfast drink, and it made for a great midday treat too. Definately could taste the almond flavor