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Almond Milk
Mar. 5th, 2015 05:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandAlmond Milk
ACTIVE: 20 MIN TOTAL TIME: 1 HR 30 MIN PLUS OVERNIGHT SOAKING
SERVINGS: MAKES 3 CUPS
1 cup raw almonds
5 cups filtered water, plus more for soaking
4 plump Medjool dates, pitted
1/4 teaspoon cinnamon
Sea Salt
In a medium bowl, cover the almonds with filtered water and let stand overnight at room temperature.
2. Drain and rinse the almonds; transfer to a blender. Add the dates, cinnamon, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, about 2 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Transfer the nut milk to an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.
ACTIVE: 20 MIN TOTAL TIME: 1 HR 30 MIN PLUS OVERNIGHT SOAKING
SERVINGS: MAKES 3 CUPS
1 cup raw almonds
5 cups filtered water, plus more for soaking
4 plump Medjool dates, pitted
1/4 teaspoon cinnamon
Sea Salt
In a medium bowl, cover the almonds with filtered water and let stand overnight at room temperature.
2. Drain and rinse the almonds; transfer to a blender. Add the dates, cinnamon, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, about 2 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Transfer the nut milk to an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.
