Almond milk recipe

I have been juicing on the Joe Cross Reboot diet for the last 30 days and still have 30 more to go.

As an occasional treat I'll make a smoothie rather than having my usual 80% veggie, 20% fruit juice. A smoothie, at around 300 calories or so, is not something I want to indulge in too often considering my juices are only around 100.

However, when I do decide to make one, I've chosen to make my own almond milk for it since the almond milk cartons bought in the store are really a lot more than I want, or can, use.

This method uses 1 cup of almonds which yields 1 litre of almond milk. Just the right amount for me.

Homemade almond milk is creamy and smoother than store-bought. It keeps about 7-10 days in the fridge.

METHOD

Start with 1 cup of raw, unsalted almonds.


Cover them with approximately 2 cups of water and add 1/2 teaspoon of salt. Cover the almonds and let them soak overnight, the longer the better and the creamier your milk will  be. You can let them soak up to two days in the fridge.


Drain the almonds in a colander and rinse thoroughly under cold water.


Squeeze the almonds to remove the outer skin. It's best to discard them and not include them in your milk.


Place the almonds, 4 cups of cold water, 4 Medjool dates (pitted, or substitude 2 tbsp of honey for dates), and the pulp of two scraped vanilla beans into a blender (To scrape vanilla beans, first slice lengthwise along the bean to split it open, then collect the inner pulp by scraping with a butter knife. The shell of the beans can then be used in vodka to make vanilla extract). Blend for 60 seconds on high. Start slowly, holding the lid down tight! Then you can quickly work up to the highest speed.


When done, you will have a creamy milk with the almond pulp settled at the bottom.


Now we'll strain the milk through a nut bag, butter muslin or just a clean tea towel. Here I just draped a tea towel in a large measuring cup and poured through it.


Gather the cloth up and let the milk drain. Squeeze the ball of pulp to get all the milk out.


Now we have a full litre of delicious, homemade almond milk. You can use the left over pulp in other recipes. Soon I'll post my gluten-free carrot muffins that use the almond pulp.



ALMOND MILK RECIPE

1 cup unsalted almonds, plus 2 cups of water for soaking
1/2 teaspoon salt
4 cups of water
4 Medjool dates, pitted (or 2 tbsp honey)
2 vanilla beans, scraped (optional, can substitute with 2-4 tsps
   vanilla extract)

1.  Cover almonds with 2 cups water, stir in 1/2 tsp salt. Cover and soak overnight. Can soak up to 2 days in fridge.
2. Peel skins off almonds by squeezing. Discard skins.
3. Place the almonds, 4 cups of cold water, 4 pitted Medjool dates (or other sweetener substitute), vanilla bean pulp (or extract) into a blender. Blend for 60 seconds on high.
4. Strain milk through butter muslin, nut bag or tea towel, squeezing to extract all of the milk.
5. Refrigerate and use within 7-10 days.

NOTE: The vanilla beans shells can be used to make vanilla extract. The almond pulp can be used in baking.