Almond Milk

Almond Milk

I love this so much, it's what I look forward to every morning!

When I am making this for just me this is my recipe:

1/2 cup really raw almonds*
3 cups filtered water
1 date

Put the almonds in a bowl or jar and cover with water.  Soak them overnight.  In the morning, rinse them real good and put in a high speed blender (prefered) along with the filtered water and date.
Blend well and strain into a bowl through a nut bag**(prefered).  Then I usually put in a glass jar in the refrigerator.  Keeps 3 days.

Raw almonds in the US are all pasteurized, even though they say raw.  I buy mine on the internet.
There are lots of places they are available.  I look at Amazon first.  Jaffe Bros, Raw Food World, and many others have them and they will say they are really raw.  I like organic.  Look for "really raw almonds".

You can buy a nut bag on amazon for a few dollars and it's very fine mesh.  It strains out all the almond solids and makes a real smooth milk.  You can also use the left over almond pulp for different things.
If you bake it on the lowest setting in your oven overnight and blend it up in a flour blender with a flat blade and sift real good, you have almond flour.

To make more milk and leave the pulp in you can use 1/2 cup almonds and 5 cups filtered water.  Some people like the added fiber.

I see a lot of recipes that have 1 cup almonds and 4 cups water.  This makes a thicker milk.  You might have to experiment to see what you like and how much your family needs in 3 days for drinking and recipes.  You might like more dates if you like it sweeter.  You can also use any sweetener of your choice instead of the dates.  I like the flavor of the dates.  You can also add vanilla.  If you want to make almond cream, use a one cup almonds to one or two cups water.  Depending on the recipe, you can sweeten it or not, for something more savery.

Remember it only keeps 3 days in the refrigerator.