Since the hubby is in the field this week, I’m taking the opportunity to explore all the kinds of foods that he would never eat with me. We’ve already covered zucchini, so tonight’s post will delve into another healthy food item that the hubby would never try… vanilla almond milk.
I adore almond milk with its signature creamy and nutty flavor that pairs so perfectly with vanilla, and I must say that my attempt at making a stellar almond milk was a glowing success. However, when the inspiration struck to make it, I scoffed at the idea of needing a nut milk bag or cheesecloth to strain out the milk from the almond meal. I used a tea-towel-type cloth instead and didn’t get nearly as much of the almond milk as I could have. Nonetheless, what I did manage to get was wonderfully creamy and rich and well worth the effort.
A word to the wise, though… suck it up and buy some cheesecloth.
Vanilla Almond Milk
2 cups raw almonds, soaked in water for 6-8 hours
6 cups water
2 teaspoons pure vanilla extract (personally, I used 2 tablespoons, but I’m a bit of a vanilla addict)
After draining your almonds, add all ingredients to a blender until no pieces of almond are discernible. Strain with either a milk nut bag/fine mesh sieve or a length of cheesecloth spread over a bowl and secured with a rubber band around it. Be sure to get the most liquid you can out of your almond meal (you can do so by pressing it down with a spoon on the cheesecloth or squeezing the nut bag.) Serve cold and store leftovers in the refrigerator for 4-5 days.