CHEF

Chef AJ

Fresh Almond Milk

1 cup
Raw, unsalted almonds

For sweet almond milk add dates, to taste, and 1 Tablespoon Alcohol-free Vanilla.

  1. Soak the almonds overnight in water. Be sure to cover completely as they expand as they absorb water. In the morning, drain completely and rinse well several times.

  2. Place the almonds in a blender with 3 cups of filtered water. Blend on high speed until the almonds are fully incorporated into the liquid.

  3. Pour mixture into a paint straining bag (that is new and has not been used for painting!).You can get these at any hardware store for about 99 cents.

  4. Strain the milk from the pulp over a bowl until you can’t squeeze any more liquid out of the pulp.

  5. You can reserve the pulp for another use such as making cookies or crackers. Refrigerate any unused milk. Last about 2-3 days.

  6. If you like your nut milk thicker and richer, more like cream, just add less water. For thinner almond milk, add more water. For a sweet version, add a few dates (or date paste) and alcohol free Vanilla extract or almond extract.

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