Best Almond Milk
I don't much enjoy the almond milk recipe found in Neanderthin. The apple
juice makes the finished milk too acidic and gives it a sort of fermented
smell. Here is a juice-less recipe from my friend Jenna. The milk is
absolutely divine served warm and frothy in a mug, with a touch of honey or
8 oz. blanched almonds
3 cups water (per batch; you'll get 4-6 batches from 8 oz. almonds)
2 Tbs. maple syrup, per batch (optional, and can be adjusted)
Soak almonds in just enough water to cover for 6 hours or overnight. Drain,
discard soaking water. Put almonds and 3 cups water, 2 Tbs maple surup into
a blender and process on "liquify" until the almonds are finely ground. The
milk will be white and creamy.
Line a mesh colander with a linen towel or several layers of cheesecloth and
place in a bowl. Pour the almond milk through the cloth, carefully gather
the corners of the cloth and gently wring out the milk.
Return the ground almonds to the blender and repeat the process until the
almonds yield no more milk. You'll get approximately two and a half quarts
of milk. Store in jugs with tight-sealing caps, and use within two or three
You can use it to make strawberry milk: blend 1 cup of the finished milk
with a few fresh or frozen strawberries, strain (if desired) and enjoy.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Oct. 2001
Roman Ivaschenko / 123RF Stock Photo 10693636