Almond Milk
Ingredients
-
1
cup
almonds
-
6
cups
water
-
½
cup
ice cubes
-
⅛
tsp
salt
-
2
tsp
maple syrup
Instructions
- Soak the almonds in a cup of water overnight or for at least 6 hours.
- Rinse the soaked almonds and pour 3 cups of water into a blender with the rinsed almonds and ice cubes.
- Blend for 2 minutes, starting on low and increasing to high.
- Set a fine mesh strainer lined with butter muslin over a bowl and pour the mixture into it, stirring the almond pulp to speed up straining.
- Once most of the liquid is strained, squeeze the butter muslin to extract remaining liquid.
- To maximize yield, blend the almond pulp with 2 more cups of water for 10 seconds, then strain again.
- Optionally, blend both batches of almond milk with maple syrup and salt for 20 seconds.
- Transfer the almond milk to a container and refrigerate for up to 3 days or freeze.
Nutrition Facts (estimated)
Servings
5
Calories
173
Total fat
14g
Total carbohydrates
8g
Total protein
6g
Sodium
74mg
Cholesterol
0mg
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