Almond milk is so delicate, so pure, so lightly creamy that it almost defies description. Imake it primarily so that I can make blancmange, though almond milk is good in coffee, it’s delicous poured over granola, and it’s delectable poured over fresh fruit or added to vegetable soup. You’ll find many uses for it.
You can purchase almond milk, but it won’t have the fresh flavor this does. And this is so simple to make it seems a shame not to do so!
Makes about 3 cups (750 ml)
Ingredients:
1½ cups (225 g) raw almonds with skins
Note: Plan ahead, because the almonds need to soak overnight before being ground with water to make the milk. Once you’ve extracted the milk from the almonds, you will still have a great deal of
richly flavored almond pulp. Turn this into the savory or sweet sprinkles.
Directions:
1. Place the almonds in a medium bowl, cover them with water, and refrigerate overnight.
2. Prepare a fine-mesh sieve by lining it with a double layer of cheesecloth and setting it over a bowl.
3. Drain the almonds and place them in a blender or food processor with 1½ cups (375 ml) ltered water. Process until the almonds are quite nely chopped. Add another 1½ cups (375 ml) ltered water, process, then pour the mixture into the prepared sieve. Let the almond milk drain from the almonds, then, to encourage it, wrap the almond pulp in the cheesecloth and press firmly on it to remove as much milk
as possible.
