All Photos © Christine Elise McCarthy 2014
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This is very easy & the result is the purest almond milk possible. No additives – not even sweetener – if you don’t like sweetener (and I do not). It should keep two days in the fridge. The almonds need to soak a day or two so, if you use lots of almond milk, maybe always have some almonds soaking in the fridge so you can make this as you need it.
HOMEMADE ALMOND MILK
Makes about 2 cups
1 cup raw almonds
2 cups water plus extra for soaking
Possible optional sweeteners – agave nectar, honey, maple syrup or sugar – to taste
Soak the almonds at least overnight or up to three days. The softer they are – the creamier the milk. This ratio of almonds to water that I suggest produces a milk that is like a 2%. Add more water for thinner milk – less for thicker.
Simply drain the soaked almonds & rinse them. Then blend the 1 cup of soaked almonds with 2 cups of water for two full minutes in your blender – or 4 minutes in your food processor.
Then – over a large bowl or measuring cup – strain the almond meal out of the milk through cheesecloth. Squeeze all the moisture out. Sweeten to taste ( i skipped sweeteners because I like my almond milk straight) & chill.
The almond meal can be used in smoothies or muffins or dried out in the oven on a very low setting for 2-3 hours & used in baking. You can freeze almond meal, too, for later use.
The top video there is trailer for my novel. The second is me reading from it a while back – at Vroman’s.