Almond Milk

Almond Milk

1 cup almonds

2 cups water + more for soaking

1 – 1 1/2 tsp pure maple syrup

1/2 tsp pure vanilla extract

  • soak almonds in water uncovered (just enough to cover almonds) overnight or up to 2 days; I didn’t see any difference in end product with either soaking time frame.
  • rinse almonds in cold water
  • put almonds and 2 cups cold water in blender; pulse a couple times then blend for 2 – 3 minutes.
  • strain through cheesecloth using a spatula to move mixture and remove as much liquid as possible; then squeeze and flatten cheesecloth with hands (I use food grade gloves to reduce mess) until pulp is clumped and dry. See below for pulp ideas.
  • mix in syrup and vanilla to taste
  • store in glass container in refrigerator for up to 2 days.

This recipe makes 2 cups and tastes even better the 2nd day. I find that it becomes super creamy when heated for hot chocolate or added to hot cereal.

almond pulp

*Pulp – I have used it in oatmeal, yogurt and granola. You can dry it further by spreading it on a baking sheet and baking at low temp (200) for about 1 1/2 hr.

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