Made almond milk yesterday. It was the best i've made yet :-) Had the creamy consistency of something between 2% and whole cow's milk.
- 1 "batch" = 1/3 cup blanched almonds per every 1 3/4 cups of water
- Maple Syrup - 2 capfuls per batch or to taste
- Salt - 1 small pinch of sea salt per batch or to taste
- Vanilla - 1 tsp per batch
To Blanch: Soak almonds in water for at least 2 hours Can do this in fridge overnight if you wish. Don't go past 24 hours, though. I've done that and it gives the almonds too much of a bloated almost gummy consistency. Yesterday's recipe used almonds soaked for 2 hours.
Tidbits: Sometimes i warm it up and add cinnamon, clove and ginger for a cozy winter drink. Sometimes I add chocoloate to it for the kids. Great in recipes, especially smoothies. Wonderful way to subsitute for cow's milk.