This recipe is an all-season staple, but I especially look forward to making it in the colder months when warm beverages are a necessary indulgence. Save and refrigerate the almond pulp to make Almond Pulp Cookies. Homemade almond milk pairs well with Clean Nature's Granola.
FRESH ALMOND MILK
1/2 cup almonds, soaked, with skins peeled (optional)
2 cups water
1 date, pitted (sub 1 tbsp maple syrup or coconut sugar)
Pinch of pink Himalayan salt (optional)
Soak almonds overnight in room temperature water. If you're pressed for time, soak almonds in hot water for 2-4 hours. Strain and discard water, then rinse the almonds. For an added bonus, remove the almond skins by hand. The skins are known to have phytates which are nutrient blockers. This is an opportunity to practice a moving meditation and patience. From a culinary perspective, removing the almond skins yields a creamier texture with snow white color.
Blend almonds, water and date for 1-2 minutes. Add pinch of pink Himalayan salt.
Strain liquid through a cheesecloth, chinois or strainer. Save the pulp to make Almond Pulp Bliss Balls (see recipe here). Remaining liquid is your almond milk. Refrigerate for 1-3 days.
For a creamier texture, change the almond to liquid ratio to 2:1 (2 cups water to 1/2 cup almonds).
Substitute almonds for cashews, pistachios, or nut of choice for other alternative milk.
Makes 2 cups
Takes 5 minutes + soaking time
Copyright 2022, A. Chavez, Original Recipe.