Best Almond Milk

I don't much enjoy the almond milk recipe found in Neanderthin. The apple juice makes the finished milk too acidic and gives it a sort of fermented smell. Here is a juice-less recipe from my friend Jenna. The milk is absolutely divine served warm and frothy in a mug, with a touch of honey or stevia.

8 oz. blanched almonds
3 cups water (per batch; you'll get 4-6 batches from 8 oz. almonds)
2 Tbs. maple syrup, per batch (optional, and can be adjusted)

Soak almonds in just enough water to cover for 6 hours or overnight. Drain, discard soaking water. Put almonds and 3 cups water, 2 Tbs maple surup into a blender and process on "liquify" until the almonds are finely ground. The milk will be white and creamy.

Line a mesh colander with a linen towel or several layers of cheesecloth and place in a bowl. Pour the almond milk through the cloth, carefully gather the corners of the cloth and gently wring out the milk.

Return the ground almonds to the blender and repeat the process until the almonds yield no more milk. You'll get approximately two and a half quarts of milk. Store in jugs with tight-sealing caps, and use within two or three days.

You can use it to make strawberry milk: blend 1 cup of the finished milk with a few fresh or frozen strawberries, strain (if desired) and enjoy.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Oct. 2001