(Day 48 – 318 To Go) February 17, 2008
I started today with making a gallon of almond milk. I drink almond milk by the glass. It is a tasty treat, especially when ice cold. After soaking three cups of almonds for a day, they transformed into four cups of soaked almonds. Here’s the recipe:
Almond Milk Recipe (makes almost one gallon)
Ingredients:
4 cups of soaked almonds
12 cups of filtered water
4 T of sucanat (or 4T raw agave or 8 dates)
4 t of vanilla extract
2 t Celtic sea salt
Equipment:
Blender
Large mixing bowl
1 gallon pitcher
Nylon paint straining bag (or nut milk bag)
Put one cup of rinsed soaked almonds into the blender.
I used three cups of raw organic almonds to get the four cups of soaked almonds.
Add water until the water reaches the 4 cup mark.
Add 1T of sucanat.
Add 1t of vanilla extract.
Add 1/2t of Celtic sea salt
Blend on high for at least one minute.
Stretch the paint straining bag (much less expensive than a nut milk bag) around the mixing bowl.
Pour the nut milk into the bowl.
Depending on the size of your bowl, you may need to strain the milk several times.
Pour the milk into the pitcher.
Repeat until you’ve used all of the almonds.
Save the almond flour that’s inside the bag. You can freeze it or use it immediately. I use it in my flax cracker recipe. Drink the gallon within several days, unless you want to have a “cultured” almond milk experience.
