After a year of posts containing cakes, cookies, and various other sweets, I thought we were overdue for something with which to wash them all down. So how about a tall, cold glass of milk?
These days, the selection of commercially made, non-dairy milks is vast. Soy, nuts, hemp, rice, and oats are all regularly stocked at my local grocery store. This weekend I noticed, for the first time, they had added flax milk to the mix too!… Even with all the choices, my personal favorite is still almond, and buy Blue Diamond Almond Breeze (plain, unsweetened). Mostly it’s used for baking/cooking, but when I do drink it, I sweeten it with a smidgen of agave. Nothing beats fresh made though, and if you haven’t tried making your own, I highly recommend that you do.
What’s your favorite milk? Have you ever made your own?
1/2 cup Raw Almond
2 cups Water
1/2 tsp Agave Nectar
pinch of Salt
Some people suggest soaking your almonds first, I skip this step. However, if you want, soak your nuts in for several hours or overnight (in the refrigerator) then drain and discard the water when ready to use.
Throw almonds, water, agave and salt into a blender. On highest setting, blend for 1 to 3 minutes (depending on the power of your blender). Using a fabric coffee filter, strain the liquid from the almond grounds, squeezing as much liquid out as possible. Discard almond grounds or save for later use (such as baking).
Store almond milk in refrigerator for 3 – 5 days.