I got to learn how to make almond milk. An easy process and also an incredibly old one.
The French transformed it into delicate blancmanges. The process involves soaking the almond overnight for up to two days. The longer you soak them, the creamier the milk will be. It last only a few days in the fridge, so don’t make lots of it.
- 1 cup raw almonds soaked overnight
- 2 cups water
- Agave syrup, maple syrup (optional)
Drain the almonds from their soaking water and rinse them under cool running water. In a blender combine the almonds with the 2 cups of water. Pulse the blender a few times to break up the almonds, and then blend for another 2 minutes. For a food processor is 4 minutes.
Add maple syrup or agave syrup if you want to. Store the milk in the fridge not more than 2 days.