Serves:
INGREDIENTS: ~ 2 glasses blanched almonds ~ 6 glasses of water ~Optional: sweetener of choice, cinnamon INSTRUCTIONS: Cover the almonds in water and allow them to soak for at least 6 hours (mandatory step!!). I suggest you do this before going to bed and leaving them overnight. Once the almonds have soaked for enough time, discard the soaking water and place the almonds in a powerful blender with 3 times the amount of water (so in this case with 6 glasses' worth). Blend well until a smooth milk forms and then pour it in a jug through a jelly bag strainer using you hands to really squeeze all the liquid out of it. Add any sweetener of choice if you want. Keep your milk in an airtight bottle/jar in the fridge for up to a week! Remember: since there are no preservatives the milk will divide, you make sure to stir/shake it well before each use! PS. Don't throw the almonds that are left in the jelly bag! You can cook them at 160 degrees celsius in the oven and sift them to make it into almond ground to use in desserts and such! |