Advertisement
Recipe: Almond Date Milk
Similar Categories: Almond, Date, Milk
2 cups raw almonds (blanced or not), toasted cashews,
or toasted skinned hazelnuts -- (see Oven Toasted Nuts recipe)
1/2 cup pitted dates -- chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 to 6 cups water
Whirl almonds and dates in a blender until finely chopped. Add
cinnamon, nutmeg, and 4 cups water. Blend thorough. Transfer to
container with a tight lid and refrigerate for 8 hours or overnight.
Pour mixture through a fine strainer into a bowl, one cup at a time.
Press firmly to remove all liquid. Discard almond pulp. Alternatively,
place a colander over a bowl and line with several layers of
cheesecloth. Pour mixture through cheesecloth. Gather ends of
cheesecloth together and twist to press out liquid. Measure almond milk
and add water to equal 4 cups. Pour milk into a container with a tight
lid (to keep other flavors from tainting the milk) and refrigerate.
Per Cup: (Analysis based on commercial almond milk) 90 CAL (25% from
fat); 2g PROT; 2g FAT (0 sat); 16g CARB; 110g SOD; 0mg CHOL; 1g FIBER
Yield:
"1 quart"
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Almond, Date, Milk
| African Curried Peanut Soup | Almond Anise Biscotti |