Wednesday, April 4, 2012
Easy Almond Milk (Kosher For Passover)
Yesterday I got the idea to make my own almond milk for Passover and this is the recipe I came up with. It's good plain but you can make it taste even better than the sweetened ones you can buy in the market with a few simple additions.
1 cup slivered almonds or blanched almonds
3 cups water
1. Cover the almonds with water to soak with a little extra to account for the water that will be absorbed for about 8 hours.
2. Drain and put the almonds in the food processor with 3 cups of water. You can use 2 - 2 1/2 cups if you want it to be richer.
3. Process the almonds and water for a few minutes
4. Pour the mixture slowly into cheese cloth folded into quarters to filter and squeeze the mixture. I put the cheese cloth over a mason jar with a rubber band over it to hold it in place. I left a nice pocket for the ground nuts to go after the liquid draines through. You can also line a strainer with the cheese cloth and put it over a bowl.
5. When all the liquid had drained I squeezed the cheese cloth to get the extra liquid out.
6. If you are not going to flavor and sweeten the milk you are done!
7. If you are going to sweeten and flavor the milk make a simple syrup from 1/4 cup sugar and 1/4 cup water. All you need to do is bring the mixture to a boil, lower it a bit and boil on low for 5 minutes. You can also sweeten with honey or maple syrup but I wanted a more neutral taste
8. Add 1/2 teaspoon of vanilla to the milk
9. Add salt to taste (I used a big pinch)
10. Add 2 tablespoons of simple syrup (obviously you can use more or less!)
11. Mix and drink or use for baking!
This post is linked to Real Food Digest/ Real Food Holidays - Passover