Mmmm... Fresh, foamy almond milk! Love it!!
I've been making almond milk at least once a week, and my favorite part is when it has just come out of the blender all foamy! A few people have asked how I make it, so here's my super simple recipe!
Almond Milk:
All the amounts are variable, depending on how thick you like your milk and how you like the flavor. Experiment and have fun!
I use about 1 Cup of raw almonds for 4 Cups of almond milk.
-Soak almonds in water, anywhere from 7-12 hrs. I usually put them in a bowl of water when I go to bed if I want to make the milk in the morning, or start them in the morning before school if I will have more time in the evening.
-Drain and rinse in fresh water.
-Place about 1 Cup of almonds (or slightly more for thicker milk) in a blender with 4 Cups of water and a pinch of salt, and blend thoroughly.
-Pour the milk through a nut-milk bag or other fine fabric to strain it, and squeeze the pulp. The milk will be foamy and delicious!
-For VANILLA Almond milk, rinse out your blender and pour your strained milk back in, along with a blurp of vanilla and 4 or 5 dates (or sweetener of your choice). Also, when I make vanilla milk I usually wait to put the salt in until this step, but I don't think it matters.
-Blend thoroughly again, and there you have it!
After a while in the fridge the foam settles out and there may be some unusual looking separation that occurs, but it is actually usual... just shake it up a bit and it will look normal again!
Enjoy!
P.S. If you're wondering what to do with the almond pulp, just place it on a cookie sheet and brake it up as fine as you can, and place it in a warm oven (I warm up the oven and then turn it off - you don't want to bake it, just dry it out). When the pulp is dry, blend it into flour in your blender. Then make gluten-free cookies out of it! :)
