Almond Milk

Almond Milk begins with an overnight soak, followed by skinning, blending, and straining the almonds into a fresh non-dairy drink.

After soaking, boiling water is poured over the almonds to loosen the skins. The peeled almonds are blended very smooth before fresh water is added and the mixture is blended again.

Cheesecloth separates the milk from the remaining almond solids. Maple syrup or honey is optional, and the leftover almond mixture can be saved for other recipes.

Ingredients

• 1 cup almonds
• 2 cups purified water, for soaking
• 3 cups purified water, for blending
• Maple syrup to taste, or honey, optional

Method

Soak the almonds in 2 cups purified water overnight. Drain. Pour boiling water over the almonds, let them cool slightly, and squeeze off the skins. Blend the peeled almonds until very smooth. Add 3 cups purified water and blend for 3 minutes. Strain through cheesecloth into a pitcher, squeezing out as much liquid as possible. Sweeten with maple syrup or honey if desired. Makes 3 cups.