Almond Milk
Ingredients
- 1 cup raw almonds
- 4 cups filtered water, boiled
- pinch sea salt
Instructions
- Place the almonds in a bowl and cover with filtered water, let soak overnight, or for a minimum of 8 hours.
- If you want to blanch your almonds, boil a pot of filtered water (enough to cover all the almonds, about two cups) and submerge the soaked almonds in the boiling water for 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 a regular blender 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 warm 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.