Almond Milk

Photo by Amy R.
Adapted from slate.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

4

cups

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from slate.com

Ingredients

  • Time: About 30 minutes, partially unattended, plus 8 to 12 hours for soaking the almonds

  • 1 1/2

    cups raw almonds

  • 1

    tablespoon maple syrup

  • 1/2

    teaspoon vanilla extract

  • Salt

  • Ground cinnamon to taste

  • Freshly ground nutmeg to taste

Directions

1. Put the almonds in a large bowl and add enough water to cover them by 2 inches. Soak the almonds at room temperature for 8 to 12 hours. (The almonds will look visibly plumped after soaking.) 2. Bring a kettle of water to a boil. Drain the almonds and transfer them to a blender or food processor. Add 1 cup of room-temperature water to the almonds and process for 1 to 2 minutes. The mixture should have the consistency of a thick paste. Transfer the paste to a medium bowl and add 2 cups of the boiling water. Let steep for about 10 minutes. 3. Working in batches, ladle the almond mixture into a medium- to fine-mesh metal strainer set over a large bowl. Press the ground almonds with the back of a spoon to extract as much liquid as possible. (Reserve the ground almonds for another use.) 4. Add the maple syrup and vanilla, plus a pinch each of salt, cinnamon, and nutmeg, to the almond milk; whisk to combine thoroughly. Taste and adjust the seasoning. Serve at room temperature or chilled. (Store almond milk in the refrigerator in an airtight container for up to a few days, stirring before use.)

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