This almond milk recipe definitely is in my to-do list. I found it on one of my favorite chef gourmet blogs: Oggi. The place where I borrow inspirations into my home.
Besides the fact it looks elegant, smells pretty and tastes refreshing, the every single ingredient from this recipe works great for you.
Almond Milk
Put the almonds (and sugar) in a blender with 1 cup water and blend until almond is pulverized.
Line a fine sieve with a layer of muslin, place over a bowl and pour the almond mixture into the strainer. Add 3 tablespoons water into the blender and blend briefly to clean the blender of any almond residue. Pour into the strainer. Gather the edges of the muslin, twist, and press to extract all the liquids. Open the muslin and place it over the sieve again, add another 4 tablespoons of water on the almond pulp, stir and repeat the extraction process. Discard the almond pulp. Remove the sieve and stir in the almond extract, rosewater, and milk into the almond liquid, taste and adjust sugar. Chill for at least one hour and serve (with a petal or two of unsprayed pink rose floating on top of each drink).
Enjoy!
Besides the fact it looks elegant, smells pretty and tastes refreshing, the every single ingredient from this recipe works great for you.
- --> Rose water - nourishes skin & hair cells.
- --> Almonds - a rich source of vitamin E (a beauty vitamin) and manganese (bones) - more than 40% of DV each. And of course, high in healthy fats & protein.
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| Almond Milk Drink |
- 1½ cups blanched whole almonds
- ¼ cup sugar, or better to say to taste (!)
- filtered water
- ¼ teaspoon almond extract
- ½ teaspoon rose water
- 1 cup cold milk (or water - for vegans)
Put the almonds (and sugar) in a blender with 1 cup water and blend until almond is pulverized.
Line a fine sieve with a layer of muslin, place over a bowl and pour the almond mixture into the strainer. Add 3 tablespoons water into the blender and blend briefly to clean the blender of any almond residue. Pour into the strainer. Gather the edges of the muslin, twist, and press to extract all the liquids. Open the muslin and place it over the sieve again, add another 4 tablespoons of water on the almond pulp, stir and repeat the extraction process. Discard the almond pulp. Remove the sieve and stir in the almond extract, rosewater, and milk into the almond liquid, taste and adjust sugar. Chill for at least one hour and serve (with a petal or two of unsprayed pink rose floating on top of each drink).
Enjoy!
