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7 Minute Almond Milk Recipe and Almond Flour Recipe
yield: about 5 cups almond milk; 2 Cups Almond Flour
1.5 cups whole blanched raw almonds 4 cups water
1 tsp vanilla extract 1-2 tbsp agave nectar
dash cinnamon optional – dash nutmeg
Equipment: Blender
metal strainer cheesecloth
baking pan
So grab that measuring cup and get your 1.5 cups of almonds…
Time for a soak - Start soaking those almonds. I like to use
whole blanched almonds because the almond skins have already been removed.
Problem with the skins is that they are a touch bitter… plus drinking em down, doesn’t
sound so pleasant even if they are blended.
(yep i know mine are on the stove and in a pan… i couldn’t find a good container.
– Your’e NOT going to cook them!)
Quick Note: If You Have almonds with the skin on —
How to blanch (take the skin off) your almonds. So ya bought the one’s with the skin on
huh? Boil some water. Add the almonds for 1 min.
Seriously… only one minute. The goal is not to cook em, just to get the skins off.
Drain, rinse under cold H2O, Drain again. Pat Dry and Start a-peelin’.
It’s kinda a pain. So just buy the blanched almonds to begin with… Capiche?
Now on with the almond milk recipe You’re going to want to soak the almonds
for a couple hours… even better if you can soak them over night.
Yeah i know it sucks to have to wait… but it really softens em up and makes them much
easier to blend. Course you can do it without soaking… but
you need one hulk of a blender! If you’ve go a suped-up blender on steroids… then
go for it. For the rest of us soaking – pretty necessary.
Ok you’ve waited 4 hours – what now? Milk em!
Drain the water, and place the soaked almonds in your blender.
And here we go fire up the blender.
Add 1.5 cups of water to start. We’re going to slowly add more till we get the right consistency.
Probably going to need to blend for 3-4 mins. The milk is still going to start out super
chunky and have large pieces of almonds in there.
It’s ok. It’s not done yet at all.
After a few minutes- you should have something that looks like
and is the consistency of a milk shake… Now there’s an idea- almond milkshake- Sounds
yummy. I’m thinking that’s my next project. Sorry… bit side tracked. – back to it-
If yours doesn’t look as smooth and delicious as mine, add a bit more water and keep it
going, till it looks like this.
Now add your agave nectar, vanilla, cinnamon and nutmeg. – obviously this is optional.
Start by adding a bit less of everything – you can always add more.
These ingredients just help enhance the flavor of the almond milk – it shouldn’t overwhelm
the natural almond flavor.
Next add the rest of the water 2 1/2 cups. Let’er rip again – until all the pieces
are gone and you have a true milk consistency. Taste the milk, and adjust the vanilla, cinnamon,
and sweetener to taste. Optional- a pinch of salt.
Just a touch of salt really makes the flavors pop.
Tasty Right? But we still have the texture issue. You don’t
want to be sucking down all the almond pieces and meal.
You want something much closer to the smooth consistency of milk -
So it’s time to strain
Get Your strainer, layer in cheese cloth – you need a couple layers so that the smaller almond
pieces don’t seep through. Place your strainer over a bowl and pour in
the almond milk. Use a spoon or spatula to move the solids
around so the milk can pass through. Once you’ve gotten all the liquid out, give
the cheese cloth a bit of a squeeze to get out the last of it.
You’ll be left with really fine almond meal inside the cheesecloth.
What? You were thinking about throwing it out? Don’t You Dare!
Set it aside and keep it to make almond flour.
Ah Refreshing… You’ve just completed the Almond Milk Recipe
Now take a big swig of your almond milk… Put it in a jar and store it in the refrigerator.
It may separate a bit after having been stored for a while. Just give it a shake and it’s
good as new. Keeps for about a week. – But really its
too tasty to make it a week, usually gone by the first night.
PS. You can also try this with any other gourmet nuts – cashews, pecans – but gotta say
almond is my favorite.
Now for that almond flour recipe… Super simple-
Set your oven to 300 or 325 degrees. – Basically a low heat.
Take the almond meal that you set aside in the cheesecloth.
Grab you baking sheet and spread the almond meal out evenly.
Throw it in the oven!
It will take a while to dry – all you’re looking to do is remove the moisture.
Then you have almond flour.
Careful – It can and will burn if you forget about it… like i did this time.
Darn Adam Sandler movie marathon… And I forgot to set a timer. UGH.
Lesson… Don’t let you’re almond flour be a victim of Adam Sandler – Set your timer.
Or your flour will burn .
P.S There are no pictures of the burnt almond flour – was too sad.
So there you go an awesome almond milk recipe and a sweet almond flour recipe…
Cheers!