Almond milk

Posted by on Aug 24, 2011 | 0 comments

Makes 6 cups of almond milk

2 cups raw almonds with skins on
10 cups boiling water
6 cups water

  1. Put the almonds in a large bowl and pour the boiling water overtop. Leave the almonds in the hot water for about one minute, then drain.
  2. Rub off the almond skins with a wash cloth and then and discard the skins. Rinse the almonds and then place them in a glass jar. Add the 6 cups water, cover and refrigerate overnight.
  3. The next day place the the almonds in a blender with the water. Line a fine-mesh strainer with a damp cheesecloth and place the strainer over a measuring cup (it is much easier to pour afterwards if you do it this way). Transfer the blended almonds and water to the strainer lined with cheese cloth. Remove the milk from the mixture by squeezing the cloth as tight as possible. Store the almond milk in a glass bottle in the refrigerator and enjoy it for up to a week.

The leftover pulp from the almond puree can be used as a skin exfoliant or can be added to cookie batter for delicious almond-flavored cookies. Feel free to sweeten the almond milk to your liking while blending, or change the proportion of almond to water–more almonds and less water for a creamier milk, or more water and fewer almonds for a lighter milk.