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Almond Milk with agave
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| 2 cups | almonds, (preferably organic) |
| 2 cups | water, (or 3 if you want to stretch it a bit, makes it a bit less creamy) |
| 1 teaspoon | almond extract |
| 2-4 Tablespoons | Agave, Madhava’s Light or Amber |
Directions:
1. Place almonds in a bowl and cover with 2 inches of water. Let soak overnight or for 24 hours.
2. Remove the skins. To do that, place soaked almonds and soaking water in a saucepan, and heat almonds for about 5 minutes. No boiling is necessary. The heat helps to remove the skin of the almonds. Drain almonds, and pop out of the skin (it should pop easily now that the almonds have been warmed).
3. Place in a blender and add 2-3 cups of fresh water. The less water, the creamier the milk. Blend on high for about a minute. Strain slowly through a cheesecloth lined strainer. Twist and press cheesecloth to extract all of the milk. The dry almond meal left over in the strainer can be thrown into cookies, cakes and breads.
4. Add remaining ingredients to milk, and serve chilled.
Resource: This recipe comes from Jennifer Baccellieri’s upcoming cookbook, “The Agave Syrup Cookbook: A Complete Guide to Agave Nectar for Desserts and Beyond” which will be released at the beginning of the new year.
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