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Almond Milk I (P, KLP)
Source: Recipe Source
Serves: 2 servings, each serving will be approximately 1-1/4 cups

1/2 cup raw almonds
1 tbsp. maple syrup
2 cups water

Place almonds in blender and grind to fine powder.

Add syrup and 1 cup water. Blend 1-2 minutes until smooth. With blender running on high, slowly add remaining water. Blend 2 minutes.

Place strainer over large bowl. Line with cheesecloth (not 100% necessary, but recommended. Otherwise strain twice with very fine strainer.) Pour almond milk slowly into strainer and let filter through. When all milk has passed through strainer, press remaining milk out of accumulated almond fiber.

Poster's Notes:
Milk will keep in fridge 4-5 days.

Leftover fiber can be used as moisturizing body scrub in the shower.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A