Almond Milk
Sunday, May 27, 2007
1 cup whole, raw almonds
3 cups water
4 pitted dates
½ tsp vanilla extract, optional
Soak almonds 8-12 hours, drain, and rinse (about 1 ½ cups after soaking). Blend all of the ingredients until they are smooth and creamy. To separate the “milk” from the almond skins and pulp, squeeze the blended mixture through a double layer of cheesecloth or a sprout bag. Serve at room temperature or chilled.
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Almond milk is a wonderful dairy substitute. Drink it plain, use it as a base for smoothies, or serve it over cereal. To make a richer Almond Cream, use only 2 cups of water. |
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