Monday, October 10, 2011

Recipe: Spiced Almond Milk

This version of almond milk is simple to make and so very perfect for that oncoming fall time weather - whether it's warm or cold.

(This is a basic how-to for making almond milk. For plain almond milk: Don't add the spices. Add a bit of sweetener of your choice and a bit of vanilla instead.)

Here's the recipe:

2 cups almonds (raw is best)
4 cups water

Place almonds and water in a bowl (non-plastic is best). Allow to sit overnight.

In the morning:

1. Drain water from almonds and rinse the almonds.

2. Place half of the almonds in a high powered blender.

3. Add 4 1/2 cups of water.

4. Blend until smooth. (I blend it twice on the "XL Smoothie" setting on my Blendtec.)

5. Place a strainer over a large bowl. Place a very fine lined cloth over the strainer.

6. Pour your blended almond mixture into the lined strainer.

7. Allow to drain a bit.

8. Pull up all corners of your cloth, bunching up at the top.

9. Gently squeeze out the liquid until you all you have leftover in the cloth is a crumbly almond meal.

Repeat this process with the other half of the almonds.

(Save the almond meal to be able to make something like Almond Thins or to dehydrate and add in cookies or such.)

10. Rinse out the blender.

11. Return half of the almond milk to the blender.

Add in:

Nutmeg: 2 dashes
Cinnamon: 2 dashes
Stevia Powder: 1/4 tsp

12. Blend until it's nicely mixed.

Transfer to a pitcher.

Repeat this with the other half of the plain almond milk.

Keep almond milk refrigerated. It will keep 1 to 1 1/2 weeks long.

* Other forms of sweeteners, such as honey or sucanat, can be substituted for the stevia.

** Adding a dallop of coconut manna into a warmed Spiced Almond milk is quite delicious!

*** Here's another version of Almond Milk to try.

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