Almond Milk
Making your own almond milk from local almonds is not just a great idea for those taking the Eat Local Challenge. This freshly made almond milk is far more delicious than what you can buy in a box. Use it up quickly—though that won’t be hard—as it will only keep a short time in your refrigerator. Drink it chilled or steamed for a latte. You can also use it in place of milk in recipes or freeze in an ice cream maker for sorbet.
Almond Milk
Making almond milk at home is simple and rewarding, especially when using local almonds. This recipe creates fresh, creamy almond milk that’s perfect for drinking, cooking, or even making sorbet.
Ingredients
- 1 cup almonds, raw
- Water
- Dates, optional
- Honey, optional
Instructions
- Place the almonds in a deep bowl with enough water to cover by about an inch. Let soak for 1 to 2 days.
- Drain and rinse the almonds and then place in a blender or food processer with 2 cups of water. Add 1 or 2 pitted dates if you want a little more sweetness. Blend and pulse until very fine and the water is milky.
- Line a strainer with cheesecloth and set over a large bowl with a spout or a measuring cup. Then pour the mixture into the strainer and twist the cheesecloth, squeezing out every last bit of almond milk. You can also add a little honey to taste. Refrigerate and use within a day or two.
Nutrition
Calories: 414kcal | Carbohydrates: 15g | Protein: 15g | Fat: 36g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 524mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1IU | Calcium: 192mg | Iron: 3mg
Edible Staff
Edible Staff represents the Edible Santa Barbara team. Content under this byline include short news items, event notes, recipes, announcements and community updates from across Santa Barbara County’s food and drink scene.
