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    Sunday, July 26, 2015

    Almond Milk recipe

    1 cup raw unsalted almonds, skin-on 
    3 cups filtered water 
    cinnamon (optional)
    one whole pitted Date (optional for sweetness)

    Place raw almonds in a container and cover with water. Allow to soak overnight in a fridge then drain and rinse. It can be soaked for up to 48 hours, however water will have to be changed every 12 hours. 
    After soaking, drain and rinse the almonds. No need to take the skin off the almonds. 
    Add the almonds and 3 cups of filtered water to the food processor. 
    Usually use about 3 cups of water for every cup of almonds. The more water you add, the lower in fat the milk will be per serving and the thinner it will be. So you can play around with the amount of water you add for every cup of almonds depending on the thickness and texture you want. But, don’t add less than 2 cups or more than 4 cup.
     Add water in small batches to get the texture you desire. 

    Start the speed on low, then slowly raise the speed to high for about 2 minutes until the milk is completely smooth. If you choose to add a sweetener (1 date or honey), add it once the milk is smooth and blend again to combine. And of course adjust the sweetness to taste.

    You can strain the milk by using a fine mesh strainer, cheesecloth (wara2 shash), a nut bag or tea towel into a storage container. You can choose to store it in a glass bottle as shown above or a mason jar. In the picture above, I used a cheesecloth to strain the milk and separate the almonds from the liquid.
    The first time I made almond milk, it was a MESS!! i couldn’t perfect the texture, it felt like a hassle,  but please please please don’t judge the milk from its first trial, the process gets much easier and faster after the first time because nothing compares to the freshness of sipping on your home made almond milk HEAVENLY

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    Item Reviewed: Almond Milk recipe Rating: 5 Reviewed By: Mrs. Chef
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