I thought it fitting that the first recipe on this blog should be for almond milk. It’s easy to make, and is so delicious, with its hint of marzipan and natural sweetness. Almond milk is excellent on cereal, can replace dairy milk in most recipes, and will make an acceptable latte.
I like raw, organic almonds from Spain for their more pronounced almond flavour, however, any raw organic almond will yield tasty results. If you can’t find raw organic, then steam pasteurized organic is the next best thing; some almonds that aren’t organic have been treated with toxic propylene oxide (PPO) gas to pasteurize them.
*I’ve updated this recipe, I now make it with water that I’ve boiled. I let the water sit until it’s cooled off enough so that I can squeeze the pulp without burning my hands :). I find that using warm water breaks the almonds down better than using cold water.
Ingredients (makes 4 cups):
1 cup of almonds
4 cups of filtered water, boiled
pinch of salt
Place the almonds in a bowl and cover with filtered water, let soak overnight or for a minimum of 8 hours.
I usually make almond milk with blanched almonds, but leaving the skins provides more nutrients. The “World’s Healthiest Foods” website has a good breakdown of the health benefits of eating almonds.
If you want to blanch your almonds, boil a pot of water (enough to submerge your almonds) and submerge the soaked almonds in the boiling water for exactly one minute. Strain and let cool slightly. Now you will be able to pop them out of their skins by rolling and pinching them between your thumb and fingers. If you are using them un-blanched, just rinse and toss them into the blender after they have soaked.
Place almonds in a blender (I don’t have a fancy high-speed blender, but it works just fine for this almond milk.) Add 2 cups of the boiled water and a pinch of salt, and blend for about two minutes on the highest setting (I start with 2 cups of water because it seems to liquefy faster and more thoroughly than when the full 4 cups are in the blender).
Strain through a cloth-lined sieve, or a nut bag, into a bowl or large measuring cup. When most of the liquid has run through, gather up the cloth and twist the ends so that you can squeeze all of the remaining liquid out of the nut pulp. Pour into a glass bottle and put the almond pulp back into the blender. Add the remaining 2 cups of water, and reblend for about a minute. Strain and squeeze as before, pour into the bottle, and store in the fridge. The almond milk will last for about five days to a week in the fridge.
If you prefer your milk creamier, you can add three cups of water instead of four, and vice versa; if you would like it to have a thinner consistency, add another cup of water after blending.