Food recipes
Honey-Spiced Almond Milk
Honey-Spiced Almond Milk Ingredients: nuts, almonds pumpkin, raw honey salt, table water, bottled, generic Directions: 1. In a medium bowl, add your whole almonds, pumpkin pie spice, honey and sea salt. Skins are tota...
Honey-Spiced Almond Milk
Ingredients:
nuts, almonds
pumpkin, raw
honey
salt, table
water, bottled, generic
Directions:
1.
In a medium bowl, add your whole almonds, pumpkin pie spice, honey and sea salt.
Skins are totally fine on the almonds!
Put 2 cups of your filtered water into a saucepan and bring to a boil.
Then pour it over your almonds.
Cover bowl with plastic wrap (my bowl included a lid, so thats what I used) and let it sit on the counter for 1 hour.
2.
Next, add your bowl of soaked almonds and spiced water into a blender or food processor.
Puree on high until frothy, white and creamy, about 2-3 minutes.
3.
Pour mixture into a large bowl and add remaining 6 cups of filtered water.
Whisk and stir together, making sure to really break up the almond puree that was created while blending.
Let the mixture sit for 5-10 minutes.
4.
While that is resting, get out another large bowl and add a fine mesh sieve over the top of it.
This will catch most of your almonds.
For a smoother milk, you can line your sieve with cheesecloth.
5.
Slowly pour or spoon your mixture through the sieve (and cheesecloth if using) into your large bowl.
When all the liquid has been added, press your almond paste with a spatula against the sieve to get out even more liquid.
I did this with a rubber spatula and just gently but firmly pressed over and over all around the almonds.
Youll be surprised how much more liquid is in those babies!
6.
When you feel youve adequately pressed to remove all of the liquid, get out a clean/dry tea towel and dump your almond solids into it.
Remove cheesecloth and discard it, if you used it.
Wrap up the towel like a package.
Over your bowl of milk, squeeze and twist your towel!
Yep, even more liquid will come out!
I had my husband do this part because hes way stronger than I am!
Do not discard those almond solids!
Place them into an airtight container and store in the fridge or freezer to use later.
How do you use them?
Add some to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it!
Sweeten as desired.
You can also use it in your granola, puree into smoothies or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added!
7.
Finally, carefully pour your milk into pitchers and store in the fridge for up to one week!
Make sure you shake each time before using.
Yum!
Makes approximately 8 cups.
Ingredients:
nuts, almonds
pumpkin, raw
honey
salt, table
water, bottled, generic
Directions:
1.
In a medium bowl, add your whole almonds, pumpkin pie spice, honey and sea salt.
Skins are totally fine on the almonds!
Put 2 cups of your filtered water into a saucepan and bring to a boil.
Then pour it over your almonds.
Cover bowl with plastic wrap (my bowl included a lid, so thats what I used) and let it sit on the counter for 1 hour.
2.
Next, add your bowl of soaked almonds and spiced water into a blender or food processor.
Puree on high until frothy, white and creamy, about 2-3 minutes.
3.
Pour mixture into a large bowl and add remaining 6 cups of filtered water.
Whisk and stir together, making sure to really break up the almond puree that was created while blending.
Let the mixture sit for 5-10 minutes.
4.
While that is resting, get out another large bowl and add a fine mesh sieve over the top of it.
This will catch most of your almonds.
For a smoother milk, you can line your sieve with cheesecloth.
5.
Slowly pour or spoon your mixture through the sieve (and cheesecloth if using) into your large bowl.
When all the liquid has been added, press your almond paste with a spatula against the sieve to get out even more liquid.
I did this with a rubber spatula and just gently but firmly pressed over and over all around the almonds.
Youll be surprised how much more liquid is in those babies!
6.
When you feel youve adequately pressed to remove all of the liquid, get out a clean/dry tea towel and dump your almond solids into it.
Remove cheesecloth and discard it, if you used it.
Wrap up the towel like a package.
Over your bowl of milk, squeeze and twist your towel!
Yep, even more liquid will come out!
I had my husband do this part because hes way stronger than I am!
Do not discard those almond solids!
Place them into an airtight container and store in the fridge or freezer to use later.
How do you use them?
Add some to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it!
Sweeten as desired.
You can also use it in your granola, puree into smoothies or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added!
7.
Finally, carefully pour your milk into pitchers and store in the fridge for up to one week!
Make sure you shake each time before using.
Yum!
Makes approximately 8 cups.