Inspired by this blog post, I recently made my own Almond Milk. I guess I didn't have high hopes for the outcome, envisioning water that tasted slightly of almonds. I was wrong. The almond milk was frothy, milky, and tasted rich with almonds.
My favorite formula is to soak 1 cup of raw almonds and 5 plump pitted dates in 5 cups of cold water for at least 6 hours. I find that the dates add a bit of sweetness to the milk. After soaking, I blend the mixture on high for approximately 90 seconds.
I'm using my Vitamix and it pulverizes the almonds quite well. I don't find that I need to strain the milk; however, if you are not using a high-speed blender, or prefer your Almond Milk very smooth, strain the milk through a fine mesh strainer.
The almond pulp (or meal) is a wonderful addition to bread!! In fact, sometimes I strain the Almond Milk just for this purpose. Here is an Almond Meal Bread recipe. (I have another recipe, too, but that will be a separate post)! Additionally, almond meal/flour is easily made with the strained pulp by spreading it out on a sheet tray and allowing it to air dry.
A welcome guest at the breakfast table, Almond Milk is delectable on oatmeal and makes a wonderful latte, too!
Rich with vitamins and fiber, almonds have many touted health benefits, including cancer prevention, lowering "bad" cholesterol, improving complexion, and much more. But most importantly, they taste good!
There are many online sources for bulk raw almonds, including this one: Briden Wilson Farm (free shipping, too).