The why is "because I was bored and it was Sunday"
The how is something like this.
Soak 2 cups of blanched almonds in 2.5 cups of water overnight. Put almonds/water in blender, add 1 tsp almond extract, 1 tsp vanilla extract, .25 cup honey/pure maple syrup/brown rice syrup (I used honey), 2 tsp sea salt. Blend until smooth.
The recipe left out straining out the almond pulp (makes the whole thing taste like almond milk with almond dust in it, not too tasty), which probably really lowered the yield of milk (since I used paper towels and squeezed carefully) I got out of the whole thing. It tastes alright, but I don't think I'd use it as an actual replacement for milk (e.g. in my cereal, in part because I'm not sure if that'd be particularly cost effective). I'm curious to try it with some chocolate milk mix in it though.
*clears throat*turandotJanuary 10 2005, 22:53:34 UTC
Almond milk isn't supposed to be a substitute for milk. It's something you'd drink much the same way you'd drink Kool Aid (i.e., on a sweet beverage kick).
Re: *clears throat*kuryuJanuary 10 2005, 23:03:27 UTC
The book I got the recipe from implied it was a (possible) alternative for soy milk, but didn't outline all of the cases. Since a lot of vehement vegetarians have tried to explain to me that soy milk is some end-all replacement for milk, I figured if P->Q and Q->R, P->R. That being said, the book was a book on smoothies, where it might be an okay replacement in a most, if not nearly all cases, since just about every recipe in there is intended to be fairly sweet tasting, and throwing almonds in instead of soy or regular milk just means you're getting a bit of some other nutrient as far as they're concerned.
That being said, I agree whole heartedly with it not being a full replacement, since it is really sweet and too nutty for a lot of things I'd put milk in (e.g. cereal, oatmeal) or drink milk with.
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The how is something like this.
Soak 2 cups of blanched almonds in 2.5 cups of water overnight. Put almonds/water in blender, add 1 tsp almond extract, 1 tsp vanilla extract, .25 cup honey/pure maple syrup/brown rice syrup (I used honey), 2 tsp sea salt. Blend until smooth.
The recipe left out straining out the almond pulp (makes the whole thing taste like almond milk with almond dust in it, not too tasty), which probably really lowered the yield of milk (since I used paper towels and squeezed carefully) I got out of the whole thing. It tastes alright, but I don't think I'd use it as an actual replacement for milk (e.g. in my cereal, in part because I'm not sure if that'd be particularly cost effective). I'm curious to try it with some chocolate milk mix in it though.
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That being said, I agree whole heartedly with it not being a full replacement, since it is really sweet and too nutty for a lot of things I'd put milk in (e.g. cereal, oatmeal) or drink milk with.
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