Mariko is a girl I know who is way too cool to be reading this, but does anyway (yay!) She also likes to cook. I got this recipe for this creamy, fresh almond milk from her via Instagram.
A little sweet and nutty, I’ve been making a jar each week (half the recipe that follows) and using it in my oatmeal and (mmm) muesli, which is going to be my next breakfast for you.
Thanks for the recipe, Mariko!
Mariko’s Almond Milk
(as seen on Instagram)
Makes about 4 cups.
1 c. raw almonds
3 cups of water
3 dates or maple syrup, to taste
Soak the almonds overnight in water. The next day, rinse them in warmish water (they’ll be a little goopy). Pinch the skins off. This will take a good 10-15 minutes, so have some good music on. Le bf played me some 90s rap beats.
Place the almonds in a blender with 1 cup of water. Blend, scraping down the sides, until it’s as smooth as you can get it. With the blender running, slowly pour the remaining 2 cups of water in. Blend, scrape, blend.
Strain and squeeze the mixture into a bowl using cheesecloth. (Or in my case, the finest-meshed strainer I have. Unfortunately, also the tiniest.) Rinse the blender, add the milk back in with the dates, and blend.
Mariko also said you can add a slice of avocado for extra creaminess. I’m going to try it next time. Maybe some chocolate, too? ;)
Refrigerate in an airtight container. It will keep for about 3-5 days. Shake before using.
You can use the leftover almond meal in baking. I dried mine out in a low oven for a few of hours, then kept it in the fridge until I made that black sesame-pear cake.