Pure and Sweet Almond Milk
1/3 c. organic raw almonds
1 Tbs. raw honey
3- 3 1/4 c warm water
1. In a one- to two- quart saucepan, heat approximately four cups of pure
water to desired temperature. Turn stove off and allow to sit while you
prepare the other ingredients.
2. Place approximately one fourth to one third cup of nuts in the grinder.
Cover to activate grinding blades. Press and release a few times to grind
the nut mixture, which should resemble a fine powder within about fifteen
to twenty seconds. Transfer the ground mixture to a blender.
3. To your blender add a sweetener of your choice. Then add one half to
three fourths cup of the warm or hot water (from your stove top) and blend
on medium speed to a smooth, pudding like puree. Add the remaining water
suggested in the recipe and re-blend on high speed until creamy.
Use approximately three cups of water per recipe for extra creamy nut
milks, and use as much as one half to three fourths cup more for a
thinner version. Amounts are suggested in the recipes; you may choose to
vary them, as well as the water temperature.
4. Pour the contents of the blender through a fine mesh strainer into a
bowl or pitcher. Use a spoon to stir the milk while you pour, since it
will be slightly too rich to flow through the strainer without a bit of
mashing. (Food fibers strained from drinks may be used in baked goods
Serve immediately or bottle and refrigerate for up to seventy-two hours.
From Not Milk...Nut Milks!, by Candia Lea Cole via Piper on LOWCARB-LIST