ALMOND MILK

Dessert

Yield: about 2 cups Almond Milk and 1/3 cup ground almond pulp

1/2 cup blanched unsalted almonds
1 tbsp. maple syrup
2 cups cold water

Almond Milk makes a scrumptious substitute for regular milk in coffee or tea and is very high in calcium. Add it to your breakfast cereal or use it in shakes and smoothies. It can replace regular milk in baking recipes. When making soup or sauces, always add the Almond Milk at the end of cooking and heat it gently. Don’t let it boil, as it has a tendency to break down.

  1. In a large food processor blender, grind nuts until fine, about 20 to 25 seconds. (Don’t overprocess or you’ll get nut butter!) Add maple syrup to water and stir to dissolve. While machine is running, slowly add water through the feed tube of the processor or the opening of the blender lid. Process for 2 minutes, until well blended.
  2. Place a fine strainer over a large bowl. For a smoother texture, line strainer with cheesecloth or a paper coffee filter. Slowly pour Almond Milk into strainer and let it drain through. To speed up the draining process, stir it a few times, pressing down on the almonds with the back of a spoon.
  3. Store Almond Milk in a covered jar or pitcher in the refrigerator. Stir before using. Store almond pulp in a separate container; refrigerate or freeze.

Keeps 4 to 5 days in the refrigerator.

  • The ratio of water to nuts will determine the thickness of the nut milk. For a thicker mixture, use less water. This will produce a perfect replacement for heavy cream to pour over your favorite berries.
  • Leftover almond pulp makes a delicious fiber-rich addition to cereal or smoothies. Some people even like to use it as a facial scrub!
  • Buy almonds in bulk for maximum freshness and minimum cost. Store almonds (or any nuts) in the refrigerator or freezer to prevent them from becoming rancid. One pound of almonds yields about 4 cups.