Almond Milk

By rost_amy

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

Details

Servings 4
Preparation time 30mins
Adapted from slate.com

Preparation

Step 1

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.)