ALMOND COCONUT MILK
Making your own non-dairy milk is so easy and its so good. All you need is a blender, a high-speed power blender like the Harley Pasternak from Salton is what I use and I love it. Plus it's more affordable then many of the others on the market. Having a nut-milk bag is convenient yet not essential for you can use cheesecloth or a linen tea towel. The best aspect beyond yummy taste is there are no added fillers and stabilizers in the this milk. Give it a whirl and let me know how you like it.
INGREDIENTS:
1 cup raw almonds, soaked 8 – 10 hours or overnight, skinned if desired yet not necessary
1/2 cup coconut creme/fat from canned coconut milk
3 – 6 dates (Medjool or Iranian) pit and soak in 2/ 3 cup hot water 30 mins, reserve water to add to the milk (optional)
4 cups filtered water
Pinch Maison Orphee fine grey sea salt if desired.
DIRECTIONS:
TERI'S TIPS:
Making your own non-dairy milk is so easy and its so good. All you need is a blender, a high-speed power blender like the Harley Pasternak from Salton is what I use and I love it. Plus it's more affordable then many of the others on the market. Having a nut-milk bag is convenient yet not essential for you can use cheesecloth or a linen tea towel. The best aspect beyond yummy taste is there are no added fillers and stabilizers in the this milk. Give it a whirl and let me know how you like it.
- Non-dairy milk
- Dairy, gluten free
- Makes approx. 3 – 4 cups
INGREDIENTS:
1 cup raw almonds, soaked 8 – 10 hours or overnight, skinned if desired yet not necessary
1/2 cup coconut creme/fat from canned coconut milk
3 – 6 dates (Medjool or Iranian) pit and soak in 2/ 3 cup hot water 30 mins, reserve water to add to the milk (optional)
4 cups filtered water
Pinch Maison Orphee fine grey sea salt if desired.
DIRECTIONS:
- Drain and rinse almonds discarding the soaking water.
- In a powerful blender, process soaked almonds, the coconut creme, dates and soaking water, plus 3 cups filtered water and sea salt if using, for 1 - 2 minutes. Turn blender off, scrape down sides, taste adding more water and dates, if desired, blend 30 seconds longer. Add additional water if a lighter milk is desired.
- Strain the mixture in a fine mesh strainer, cheese cloth or nut-milk bag and pour into a glass container. Reserve almond pulp for power balls such as Lemon Truffles (recipe coming soon) or dry out to use as almond flour. Freeze until needed.
TERI'S TIPS:
- For an unsweetened milk, omit the dates
- If you like a thicker milk add less water reducing from 4 cups to 3 cups.