Have you ever milked an almond? Wanna try it? We’re no Julia Child when it comes to concocting edible creations in the kitchen, but this recipe seems more Rachel Ray on the scale of culinary difficulty. If you’ve got the time give this moo-free milk a whirl this weekend. And if you’re of the yerba mate persuasion, we highly recommend trying it with Mate Factor‘s organic Dark Roast, which we snatched up randomly in a recent health food store raid and have been drooling over since.
Homemade Almond Milk
- 1 cup soaked raw almonds (soaked 4-8 hours – in a bowl in the refrigerator overnight. rinse before using)
- 4 cups water
- Pinch of sea salt
- 1 T non-alcohol vanilla extract
- 3 T maple syrup
1 In a blender, at medium, then high speed, blend soaked almonds, water, and sea salt until smooth.
2 Pour through a strainer to separate pulp.
3 Pour liquid back in the the blender and blend in vanilla extract and maple syrup until smooth.
4 Pour yourself a glass. Enjoy. Share some with a special someone and/or save the rest in an airtight container in the fridge.
Extra pulp? Don’t be a slouch, make some cookies! You could try adding some chocolate too. Yum.
And because it IS Friday, and time is ticking on submitting taxes (aw crap! sorry! we’re already getting an ulcer thinking about it), we present some comic relief… Oh man did we die when we saw this. Srsly, if we had almond milk in our mouth it would have sprayed out our nose. A little lolz yoga.
It’s Groucho Marx! Get it?? link
and also…Happy baby, happy kitteh.