So I’m sitting here writing this second post about my weekend almond party, and I’m snacking. I’m known to snack, so this is no surprise. But what I am snacking on is currently blowing my mind with deliciousness!
I’m having slices of crispy apples dipped in creamy, flavorful almond butter from yesterday’s post, with a glass of frothy, slightly sweet almond milk.
Remember how easy it was to make almond butter? Almond milk is just as easy! And once you learn how to make it, you could make milk out of any kind of nut.
We start with the familiar bag of raw almonds.
Ingredients:
2 cups raw almonds (soaked overnight)
2 1/2 cups water
2 tbsp honey or couple of dates (to sweeten to taste)
First, I soaked the almonds overnight. Once soaked, I rinsed the nuts very well with a strainer.
I placed the soaked nuts into a blender along with the water, and blend on high until smooth.
The mixture turns white like ice cream, so exciting!
Once blended, pour the mixture into a cheese cloth (or bag) into a separate container.
This is my favorite part! Squeeze all the liquid out of the cloth with your hands, so you get all of the milk out. Compost the nut pulp and fiber.
I quick-rinsed the blender, and put the strained milk back in to combine with honey to sweeten the taste a bit. Next time, I think I’ll add dates!
Believe me when I say, this stuff is goooooooood!
looks amazing..and so simple! I might have to try.
I hadn’t tried the cheese cloth method; will need to! Right now my milk is a little pulpy using a strainer. LOL! Btw, why do you soak the nuts overnight? Also, you might be able to get almonds (and other nuts cheaper) if you buy in bulk. And in my juicing book, it’s recommends adding sesame seeds as well!
Yes, cheesecloth left little to no pulp in my milk. I have found that, by soaking the nuts overnight, the blending process goes a bit easier on the blades and creates the milk faster. When I originally tried out the recipe, I soaked the nuts for 4 hours, and basically created ice cream and nearly broke my blender. I’ll definitely try it again using sesame seed. Thanks so much for your comments – keep ‘em coming!
Ohhh that looks awesome! I cannot WAIT to try this… Thanks for the recipe!