By request here’s my recipe:
I use 1 1/2 cups of organic ‘raw’ almonds. Put them in a four-cup glass measuring cup filled with filtered water. Then place them in the refrigerator overnight. I have left them in for up to three days and they are still fine. It’s nice to have them well sprouted.
Pour the soaked almonds and water into the blender and hit ‘liquefy’. I let them blend for about a minute.
Pour the milk and pulp into a straining cloth laid over a strainer set on top of the big measuring cup. You can use a flour sack towel or a nut milk bag. I use a non-absorbent honey-straining cloth. It’s not shown in the picture but I use the strainer just in case almond pulp escapes the straining cloth somehow. I don’t want to have to re-strain it. Bundle it all up in a sack and squeeze out the milk.
Pour it into a quart sized airtight container and top it off with water. Save the pulp to use in oatmeal, desserts, bread or (ever-popular with the kids) Carob Nut Balls. I’ll post that recipe next.
The fresh almond milk keeps for a week or so. It’s so naturally sweet it does not need to be sweetened. I am now addicted to Almond Milk Lattes. I can’t even describe how good they are. I got the idea from the Cafe Gratitude cookbook called I AM GRATEFUL. In it they say, “Almonds are the only nuts that are known to alkalize the blood, while all others acidify blood. Almonds are also highest of all nuts in arginine, an amino acid that boosts the immune system and inhibits tumor growth”. I thought, “If coffee is acidic why not use almond milk to counteract the acid?”. It works for me!
The kids discovered the soaked almonds in the refrigerator and asked to try them. Needless to say I was unable to make almond milk with that batch since they ATE THEM ALL! They taste like young coconuts and are a great sweetish fresh snack. I didn’t figure this out. They did. As I took the pictures for this post they all had a glass of fresh almond milk and then couldn’t keep their hands out of the pulp when I was finished!