Homemade Almond Milk.
January 31, 2012
I am not a huge player on the almond milk front. I like it, I buy it and drink it from time to time (mostly in smoothies), but until today I had never tasted the real stuff (as in homemade). I figured it would make a pretty big difference....and was intrigued to try it especially after reading Kristina's write-up the other day. But I have to tell you about this version because it is a bit different (not to mention dead simple), and ohmygoodness it was so good I drank that whole bottle in one afternoon.
The sweet and lovely and kick-ass Shelly invited me over this morning to make her version of Bitchin' Sauce (which I tweeted about a couple of days ago). The sauce itself and the recipe is going to be discussed in its own post, so don't worry. The brilliant thing about her version of sauce (besides being as delicious as the stuff we buy at our farmer's market!) is that you start by making a batch of almond milk and then use the leftover almond meal/pulp to make the sauce. Love it!!
So, here's what you do if you want to taste the creamiest, loveliest, yummiest almond milk. You are on your own to track down one of those cool French milk bottles however! She gave it to me as she is purging her house of stuff in preparation for their move to Australia for a year.....I try to not hold that against her. ;-)
3/4 c. raw, organic almonds (I think she soaked hers for a few hours, but I can't be certain)
2 c. water
1 pitted date
Whirl everything in a blender for a couple of minutes. Mind you, she used a regular old blender.....no Vitamix necessary. Pass through a fine mesh strainer. Don't squeeze...just let it drain out.
Shelly had this great tip: no need to buy the expensive strainers from a health food store. Just buy one of these mesh paint strainers (you can pick them up at Home Depot).
I want to try adding a little cinnamon and maybe a little maple syrup as Kristina suggested....I can't imagine doing so would be anything but all sorts of loveliness!