Prep Time: 5 minutes
Total Time: 5 minutes
- 1 ½ cups raw and organic almonds *
- 1 cup dehydrated organic coconut flakes
- 6 cups of filtered or best quality spring water
- 4 pitted dates OR 1 tablespoon of honey, agave or maple syrup (optional)
- Small pinch of sea salt
- Optional flavorings:
- 2 tablespoons raw cacao powder
- 1 ½ teaspoon pure vanilla extract or seeds from 1 vanilla bean
- 1 teaspoon ground cinnamon plus ¼ teaspoon ground mace or nutmeg
Strain the nuts and discard the water. Rinse the nuts very well until the water runs clear.
Place the nuts, coconut, the 6 cups of filtered water, dates and sea salt in a blender. At this stage I like to let the mixture sit for an hour to allow the coconut and dates to soften. This is an optional step but makes blending the milk easier in a conventional blender. Blend until very smooth and creamy. (This will take a bit longer in a conventional blender).
Strain the nut milk through a nut milk bag into a clean glass jar.
Alternatively, you can use several thicknesses of cheesecloth, a paint strainer, coffee “sock” or strainer (colador de café), all available online or at your local hardware or health food store.
The milk will keep for about 4 days in the refrigerator.
Makes about 5 cups
*This version is fairly creamy; you can always add an extra cup water if you want a more economical or thinner milk. If you want to make something resembling half and half or light cream, cut the water in half. If you have a Vitamix or Blendtec blender, it’s possible to bypass straining the nut milk, but you’ll have a slight residue. If you do strain it, the ground leftover pulp can be dried and used as nut flour for baking.
Copyright 2012 by Jen Hoy