Tuesday, October 28, 2014

Almond Milk

ALMOND MILK
3 cups 


Ingredients:
·        1  cup raw or toasted almonds

·        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




Instructions:
1.  Place the 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.
4.  After the almonds have soaked, drain off the water and rinse the almonds.
5.  Place the drained almonds into a blender.
6.  Add in the water, sugar or honey and vanilla.
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 moments and then squeeze the pulp dry.
13. Refrigerate and use within 2 days.


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