Tuesday, October 28, 2014

Almond Milk

3 cups 

·        1  cup raw or toasted almonds, coarsely chopped

·        Enough water to cover the almonds

·        Quart canning jar

3  cups water
1½  Tablespoons sugar or honey to taste
1  teaspoon vanilla
2  Medjool dates, pitted
3  Tablespoons water

1.  Place the chopped almonds into a quart canning jar.  No ring or lid needed.
2.  Add enough water to the jar to cover the almonds.
3.  Place the jar into the refrigerator and let the almonds soak for 48 hours in the refrigerator, uncovered.
4.  After 48 hours, drain and rinse the almonds.
5.  Place the drained almonds into a blender.
6.  Add in the 3 cups water, sugar or honey and vanilla, set aside.
7.  Place the dates and 3 Tablespoons water into a ramekin or small dish. 
8.  Microwave, for about 30 seconds or less, just enough to soften the dates.
9.  Pour the entire contents of the ramekin into the blender.
10.  Blend on high for 2 minutes.
11.  Pour the blended ingredients through a nut bag.
12.  Allow nut milk to drain for a few moments and then squeeze the pulp dry.
13. Refrigerate and use within 2 days.

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