ALMOND MYLK

 

you asked for it - a simple step by step to making almond mylk at home in small batches. 

i am using the SOGO cup size mini blender.  for larger batches double or triple etc the ingredients and use a larger blender or food processor.   for larger batches a cheesecloth bag works well to separate the nut pulp from the mylk.

ingredients: 

almonds - a dozen almonds

water - 2 cups water

sweetener and masalas are optional (a few are pictured below)

 

how to:

SOAK your almonds preferably 24 hours in clean water

DRAIN and PEEL the skins which will pop right off now

GRIND the peeled almonds in a blender

ADD water just enough to release the mylk but not to overflow the blender if its a small one

STRAIN the liquid thru a strainer or a milk bag - made of clean washed light cotton big enough to hold a cup or 2 of liquid.

there you have half of your 2 cups of almond mylk

this is wonderful for coffee, tea or to just drink cold.  it can be used with Tumeric for a warm night cap or with Cardamon, Ginger, Cinnamon or any other spices to enhance the flavor.  you may sweeten it but i find it isnt necessary.

**** you can do this recipe using cashews or any nuts in the same way or use cooked rice (no need to soak the cooked rice).