Almond Milk II
Photo: Tiffany Washko, CC BY 2.0
This almond milk uses just three ingredients and sweetens the drink with whole dates instead of sugar. The almonds soak overnight in the refrigerator, which softens them so they blend into a smooth, creamy base. Straining through a nut-milk bag leaves a clean texture and a pulp you can reuse in other recipes. It contains no dairy and no soy, so it suits vegans and people avoiding casein or lactose.
Instructions
Put the almonds in a bowl and cover them with at least 1 inch (2.5 cm) of water. Leave the bowl in the refrigerator overnight, then drain off the soaking water.
Tip the drained almonds into a blender and add the 3 cups (708 ml) of water. Blend for a few minutes, until the water has turned from clear to milky and the color and texture stop changing.
Strain the mixture over a pitcher. Either press it through a fine sieve with a wooden spoon, or set a nylon nut-milk bag over the pitcher and squeeze the mixture through by hand.
Keep the pulp for other uses, such as stirring into almond agar jelly, or discard it.
Pour the strained milk back into the blender and add the dates. Blend until the color and consistency no longer change.
Chill the milk in the refrigerator, or pour a glass and drink it right away.
Make it personal.
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