Day 12 – Today I made almond milk. Yes, I am a person who now not only drinks, but makes, almond milk. I am not sure how I feel about this but, I have to say, it tasted delicious, particularly when I make my raw hot chocolate.
This is adapted from Kris Carr’s Crazy Sexy Kitchen. I have another recipe which uses two cups of water to one cup of almonds, but I prefer this one. Plus, it makes more so you get more milk for your almonds. I add a drop of vanilla extract. I still have to get to grips with vanilla pods.
Soak the almonds overnight, so they soften and ‘sprout.’ These ones on the right have been soaked and are ‘sprouted.’ I have never seen a sprout coming from an almond, but, apparently, they are sprouted once they are soaked. Oh, word of advice – most ‘raw’ almonds we buy outside of California have been pasteurized. The US government changed the law a few years ago so, unless you live in California, you have to get your raw almonds delivered.
1 cup sprouted almonds
3 cups filtered water
Two drops of vanilla extract
Put the almonds and water into your high-powered blender (I use a Vitamix). Switch on high and blend until everything is smooth.
Strain liquid into a bowl, through a nut milk bag. Yes, it is called a nut-milk bag.
Squeeze the bag to get out all of the liquid. Wring that bag out.
I pour mine into a glass jar from Organic Avenue and keep in the fridge until I need it.
You can dehydrate the remaining nut pulp in a thin layer and make almond flour. Just whizz in a food processor, once dry. I read it is best to keep it in the freezer. I have a whole bunch now, and need to find something to do with it.