Fresh Almond Milk
Okay, so I think already, in your head, you’re like “no.”
If you’re at “no,” when I start talking to you about peeling almonds, you’re going to be like “hell, no.”
I was there. I definitely was there. And then I tried it once and now I just like cannot buy nutmilk.
So no, it’s not that difficult. And yes, it is that delicious. And wow is it perfect for a batch of my Strawberry Almond Cacao Muesli (also known as “overnight oats”).
Remember, living well is #equalpartsdisciplineandindulgence
what you need
1 cup of fresh, dried, unsalted, unroasted almonds (soaked overnight in tepid water)
1 1/2 cups tepid spring water
cinnamon
how to make it
Note: when making this for a my week, I usually make a double batch.
[Soak] your almonds, preferably overnight. Ensure they are fully covered with water. The next morning, rinse your almonds and return to the bowl in fresh water.
Now you can begin to [peel]. The little skins should pop off with a little squeeze, leaving the pale, raw almond underneath. This may look daunting but I swear 2 cups of almonds in a bowl takes 15-20 minutes to peel and then you’re done.
[Blend] the peeled almonds, water, and cinnamon on high in a blender until completely smooth and frothy. Store in a pitcher in the fridge for up to one week.
At this point, you can [strain] your almond milk through a cheese cloth if you like it really smooth. But I make this to go into my Muesli and for that I like to keep the texture. No straining required.
