ALMOND MILK

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ALMOND MILK

 

 

 

1/2 C. (118 ml) raw whole almonds

2 1/2 C. (598 ml) water

 

Pinch salt

2 pitted dates

 

Combine almonds, water, salt, and dates in the blender.

Start blender on slow speed for a few seconds, then switch to high speed,

blending until smooth.

Strain milk through a fine mesh strainer to remove almond pulp, and set pulp

aside. Makes 2 1/2 C.(598 ml) milk.

 

This quantity of water will create thick, creamy milk perfect for Blanc

Mange. For other purposes, thin with water to preferred consistency.

 

To make almond milk sweeter, simply add more dates, Sucanat, or maple syrup.

 

To make almond cream, reduce the quantity of water to 1 C. (237 ml) to

create a very thick liquid and strain off pulp.

 

USING THE PULP: Combine almond pulp with 1 t. Florida Crystals and 1/4 t.

almond extract. Mix well and use as a topping for puddings and fruit

desserts

 

 

 

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