Leche de almendras: milk of almonds.

Remember in that first post how we said something about making your own milk. . . almond milk specifically? 

Well we had actually just tried it for the first time the other day, but it turned out wonderfully! We always buy raw almonds in bulk anyway (because they are so awesome even The Beast enjoys them as a crunchy snack), and the milk we DRINK is almond milk, so. . . .why not just make it ourselves?

Now, without taking all the credit, we did get the idea from an ABS-OH-freakin'-LOOT-LEE amazing magazine, READY MADE. Ever heard of it? If not, check it out, because it will change your world.

Here is the basic recipe, if you're bold enough to try it yourself!

     2 cups whole raw almonds
     8 cups water

... yep, that's it! Sounds easier all of a sudden, doesn't it!?

     1. Soak the almonds the in the 8 cups of water overnight (or up to 15 hours) in a bowl in the fridge.

     2. Puree the almonds - using the water!- in batches in a blender, food processor or the magical Magic Bullet (Austin's favorite!) and strain the pulp in a medium-mesh strainer.
     
     3. Pour into a jar and refrigerate. Will keep for 5 days!


     4. If you want, sweeten it up a bit, like Austin did, with vanilla extract, cinnamon and agave nectar!(did someone say horchata?) Or use honey, maple syrup or sugar! Shake before serving!


We used ours with Mexican hot chocolate:

P.S. What to do with all that pulp?? Spread it out on a cookie sheet and bake it at 200F for 6-8 hours (yah, its kind of a commitment, but what are you doing this weekend anyway?) then add it to cereal, yogurt, muffins, cookies, or, like us, smoothies!