Hello there Peeps,
I have been making Almond Milk from scratch lately and it is so easy I had to share this. You can do this with any nuts or seeds you like. You can even do a combination of both, it's your world. You can add some flavoring also. Perhaps a bit of Agave, or other sweetener. I find this creamy milk is most delicious the less I put in:)
Soak 1 cup of almonds 6hrs or overnight. I usually add a cinnamon stick to the water so the flavor will soak into nuts a bit.
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Drain nuts,toss cinnanmon stick and put nuts in a blender with 4 cups of fresh water. I add a little Pure Vanilla extract and Cinnamon Plus Spice Blend.
Blend well unless you like a little crunch in your milk. At times I do, it ain't bad, and just think of the extra fiber I'm consuming.
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Then pour the milk through a strainer lined with a cheesecloth and push through any milk that gets left behind. I once used a couple of papertowels & it worked fine, but I wouldn't recommend it. Paper can rip and it's hard to explain what's floating in your guests beverage. I now have a nice stainless steel strainer and that does the trick just fine.
I like to keep my fresh, healthy and nutritious Almond milk in a glass covered container. I feel like I'm a little bambina back home in the Bronx and the milkman just came. I also keep this unique blend in my refrigerator.
With no nasty preservatives this milk is also a great alternative to dairy and really yummy. Hence, Momma's happy so everybody is happy. Horray!!
*I also keep handy a prep bowl of chopped garlic in oil and another of chopped onions in oil. All ingredients are fresh and I use them within a couple of days. I am not a fan of store-bought-pre-cut garlic in a jar, que putz! I'm not judging, just sayin'. Plus,this system helps cut down on my prep time. Ya know, in case I need me some sauce for my pasta right quick,.. believe me, it happens.... Fagheddabouit!
Pamper the one's you love,
Judy :)
As a side note; I will be on Mom's Time Out tonight(4/3) with Pam, Chris, and our own Personal Chef and Meal Plan Consultant Marcella Guglielmo. I will ask her what to do with all that left over luscious almond meat.
