Almond milk with protein has more than one benefit, but if you want to avoid additives and
artificial preservatives, you can make your own wholesome glass of almond milk.
Yes, it is super simple to make and you will turn into an almond milk
convert, the minute you sip on your first batch of almond milk. Go ahead, give it a try. It’s fresh, nutritious and every bit as delicious you imagined it to be!
Almond
Milk
Ingredients
§ 1½ cups of raw almonds
§ 1 tablespoon of maple syrup
§ ½ teaspoon of vanilla extract
§ Sea Salt
§ Ground cinnamon to taste
§ freshly ground nutmeg to taste
Method:
1. Put the almonds in a big bowl
and add a substantial amount of water to cover them by at least 2 inches.
The next step is to soak the almonds at room temperature for at least 8
to 12 hours. The almonds will look swollen after soaking.
2. Boil some water in a kettle.
Drain the almonds and transfer the contents to a blender. Pour 1 cup of
room-temperature water to the almonds and blend for 1 to 2 minutes. The blended
mixture should have a consistency of a thick paste. Put the paste in a medium
bowl and again add 2 cups of boiling water. Let the mixture steep for
about 10 minutes.
3. Work in batches and ladle the
almond mixture through a medium-to fine mesh metal strainer, and set it
over a large bowl. Press down the ground almonds with the back of a spoon to
squeeze as much liquid as possible. You can put the ground almonds to other
uses.
4. Finally, add the maple
syrup and vanilla, and also a pinch each of salt, cinnamon, and
nutmeg to the almond milk. Whisk it briskly to combine thoroughly.
Taste it and alter the seasoning, according to your taste. You can serve
at room temperature or chilled. Homemade almond milk can be stored in an
airtight container and in a refrigerator for future use.
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