Almond Milk

This week I ventured into nut-based milk. I made two types of nut milk: almond and macadamia. The good news – I loved the almond milk. It was mild and easy on the palate, even for people who don’t like almonds. As for macadamia milk, I couldn’t stand its flavour. It also had quite a strong after taste which lingered around my tastebuds for a long time. Unfortunately I had to throw most of it away as both D & I didn’t want to drink it and wouldn’t inflict it on others either. For this reason, I will only be sharing the recipe for almond milk, but it is very similar to the one used for macademia milk, apart from soaking. I made this using a Thermomix (TM) but you can make it using other food processors too for the blending part.

Almond Milk

100 grams of raw almond
A pinch of salt for soaking
1 litre of filtered water (I used boiled water)
2 dates
40 grams of raw sugar

1. Soak 100 grams of almond with a pinch of salt in water for 12 – 24 hours. ‘This is called the ‘activation’ process which deactivates the enzymes and allows the body to absorb all the nutrients from the almonds.’
[Source: http://www.australianalmonds.com.au/enjoy/activated_almonds]

2. Rinse the soaked almonds and pour them into the TM bowl.

3. Add 400 grams of water, dates and raw sugar in the TM bowl.

4. Blend for 1 minute on speed 8.

5. Add the remaining 600 grams of water to the TM bowl.

6. Mix it for 2 minutes at 50 degrees on speed 2.

7. Strain it and serve warm/cold.

If you prefer a smoother texture, strain it through a cheesecloth or muslin cloth.

This will keep for 3 days.

Do not throw away the almond pulps as you can toast it in the oven and turn it into sweetened almond meal.

Enjoy.

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