added this 17 years ago
Raw Almond Milk
What you need:
1 cup of raw almond, soaked overnight (this activates the enzyme inhibitors)
4 cups of good clean fresh water
1/8 to 1/4 cup agave nectar
1 teaspoon organic vanilla
What you do:
Place about 2/3 of a cup of almond in a bowl and let them soak overnight. They will swell to about one cup.
Rinse and place the almonds in a high speed blender, such as a Vitamix or K-Tec, add agave and vanilla.
Blend for 25 seconds. Squeeze the milk thru a fine mesh bag (can get at most health food stores) into a glass jar or pitcher.
Will keep for three days. Make sure the milk is covered.
Preparation Time:
20 minutes
Cooking Time:
Servings:
4-6
Recipe Category:
SO HOW'D IT GO?
Thanks for the coffee filter suggestion, myavocado.
I made two batches of this: one plain and one blueberry-almond by adding blueberries. Both were tasty. Oh, and I used stevia as my sweetner.
Wonderful and easy. The only recommendation I would make is to strain the almond milk through a coffee filter after you squeeze the almondy goodness from the cheesecloth for a smoother milk. This makes THE best hot chocolate!
This is the first time I've made almond milk and had it turn out well. It was a combination of soaking the almonds and using a relatively small quantity compared to the water. Also, after I blended and was straining through cheesecloth, I noticed a lot of seemingly durable foam on top. It tasted mildly like almonds. Almond whipped cream?