Almond milk is a delicious alternative to those who are lactose intolerant – and also for those who can’t handle high amounts of soy (or any at all – I know a few of those too). Hope this will be of some help. Also included are some recipes for doctoring up the Almond Milk with different flavors.
Makes 1 1/2 cups
Do not try to make more than one recipe of almond milk at a time. It does not mix well, nor drain well.
3/4 c whole, raw almonds, soaked at least 8 hours, rinsed, and drained (about 1 cup after soaking)
Water to cover almonds by 3 inches, about 1 1/2 cups
1 T date paste, honey, or maple syrup, optional
1/2 tsp vanilla extract, or seeds scraped from one vanilla bean (optional)
Blend all ingredients on high speed for about a minute, until smooth and creamy. To separate the “milk” from the almond skins and pulp, press through a fine mesh strainer with a spoon that is set over a bowl to catch the milk. Alternatively, place a sprout bag over the mouth of your blender. Grasping the bag and blender mouth with your hand, invert the blender over a bowl to catch the milk, as you let the contents of the blender pour into the sprout bag. Squeeze the sprout bag dry, squeezing as much milk as possible into the bowl. Pour the milk into a jar or pitcher. Serve at room temperature or chilled. Shake well before serving.
Follow recipe for almond milk above, adding 1/2 cup strawberries to the blender.
Follow recipe for almond milk above, adding 2 T raw carob powder to the blender
Steep 4 spice tea bags in 4 cups of hot water (Good Earth original herb blend tea)
2 T honey
1 tsp cinnamon
1/2 tsp cardamon
1/4 tsp ginger
1/2 cup almond milk
1 cup almond milk (with date paste as a sweetener)
1 banana, peeled, and frozen for at least 4 hours
Blend all ingredients.
Vanilla Ice Milk
Follow recipe for almond milk, above, using honey or maple syrup as a sweetener. Freeze almond milk in ice cube trays. Process frozen cubes through the blank plate of a champion or green life juicer. Serve immediately.