Almond milk is a better alternative to dairy milk, especially for those of us who are lactose intelorant. Unfortunately, the almond milk packaged and sold in stores are loaded with sugars, food coloring, added flavor, and gums.
Fortunately, home made almond milk is really easy to make & takes about 15 minutes (after soaking the almonds in water overnight). Plus, you end up with almond meal so nothing goes to waste! Sort of a 2-for1 recipe deal. Here's how it's done:
Ingredients (yields approzimately 4 cups)
- 2 cups raw almonds
- 4 cups water
- 3 cups water
In a bowl, soak 2 cups of whole almonds with 4 cups of water. Cover with tin foil and let soak overnight (8 hours). Do not refrigerate this.
After soaking, strain the almonds in clean water. In a blender, mix the almonds with 3 cups of water. If you have a small blender like I do (my trusty Magic Bullet that I've had for about 4 years and is about to go kaput), blend it in 3 parts.
Place a strainer over a bowl. Place a cheesecloth over the strainer and strain the blended almond and water mixture.
There will be a slow trickle of almond milk running down; just let it flow freely.
Once it has stopped, use a spoon to gently press down over the mixture to press out more milk.
Once you've pressed as much as you can, gather the ends of the cheesecloth together and hand squeeze the mixture until it is as dry as you can get it. SAVE THE LEFTOVER GROUND ALMONDS.
This should yield about 4 cups of almond milk. For added flavor, mix in a teaspoon of pure, organic vanilla extract and 1/2 teaspoon of cinnamon.
With the leftover ground almonds, spread it over a foil / parchment paper and bake at 170 degrees for 2-3 hours or until it is dry. Voila! You have almond meal! Use it to make these delicious Paleo Coconut Chocolate Chip Cookies.
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