Recipe courtesy of Cooking Channel
Print
Total:
8 hr 5 min
Active:
5 min
Yield:
about 2 cups
Level:
Easy

Ingredients

  • 1 cup raw almonds
  • Honey, maple syrup, or other sweetener to taste, optional

Directions

Special equipment: cheesecloth Place the almonds in a small container and fill with cold water to cover. Let the almonds soak overnight or for 24 hours at room temperature, until they feel soft and almost squishy when you squeeze them. 

Discard the water, rinse the almonds, and place in a blender jar with 2 cups water. Pulse a few times, then blend on high for 2 minutes. Strain the mixture into a piece of cheesecloth set in a strainer over a bowl, and squeeze the cheesecloth well to extract all the liquid. Sweeten to taste if desired, and serve chilled or over ice. Store in the refrigerator for up to 3 days; shake well before drinking, as the milk has tendency to separate.

Cook's Note

Use the leftover pulp to make almond flour: Spread it out on a sheet tray and warm in the oven on the lowest possible setting until completely dry, 3 to 4 hours.

Categories:

More on this Recipe

More from:

Kitchen Adventures

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Sweet Almond Milk Couscous

Almond Custards with Almond Milk (Biancomangiare)

Recipe courtesy of Mario Batali

Banana Chocolate Almond Milk-less Milkshake

Recipe courtesy of Tia Mowry

Duck Egg Ravioli, Sheep's Milk Ricotta and Almond Brown Butter

Recipe courtesy of Michael Symon

Milk Pork

Recipe courtesy of Laura Calder

On TV

So Much Pretty Food Here