Rozanne Stevens offers advice on making your own nutty milk...
1 cup raw almonds
2 cups water, plus more for soaking
Sweeteners like honey, agave syrup or maple syrup, to taste (optional)
Place the almonds in a bowl and cover with at least 2 inches of water. They will plump as they absorb water.
Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.
Drain the almonds from their soaking water and discard the soaking water.
In a colander, rinse the almonds well under cold running water. The almonds should feel soft and a little mushy.
Combine the almonds and the 2 cups of water in a blender.
Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque.
If you use a food processor, process and pause to scrape down the sides halfway through.
Line a sieve or colander and place over a bowl. If you can't find muslin or cheesecloth, use a large new, unused J cloth.
Gather the cloth around the almond meal and twist tightly. Squeeze and press to extract as much almond milk as possible. This takes a bit of effort but is worth it.
I like my almond milk plain, but you can sweeten it to taste using honey, maple syrup or agave.
Store the almond milk in a sealed bottle in the fridge for up to two days.
Health & Living