Almond milk question

[liv]

Just wondered if anyone use almond milk for something? I was curious and bought some in the store today. Looks useful. I liked the taste (it was unsweetened Almond Breeze) Thinking maybe for a smoothie, in baking, in tea?
Anyone make their own?

[not2late]

Re: Almond milk question

I made my own once....when I was a vegetarian. Basically, you take unroasted, peeled almonds. Soak them in water overnight. Drain them. Put them into a blender add some water and puree it. Then you strain out the solids bits through a few layers of cheesecloth. This is also how you make your own coconut milk and soy milk.

I can't remember what I used it for, but I know I didn't drink it straight.

But I do make a Spanish cold soup called "ajo blanco". Traditionally it's essentially the same recipe as above but you don't strain it and you include in a slice of bread, a couple of blanched garlic cloves, olive oil, a lemon juice or sherry vinegar. I've made it without the bread and it works well (and is Nut Rung friendly!)

[not2late]

Re: Almond milk question

By the way, some recipes will call for hot water or just barely boiling water to make the nut milk. And some will tell you to strain the nut mixture twice. That is add the water, then strain. Then add some more water and strain. It's a way of getting the most out of your nut meat.

[liv]

Re: Almond milk question

Thanks megs. So far I have enjoyed my almond milk. I really like soy milk but I am trying to keep my soy consumption down.
I liked almond milk with green tea.
I also made a strawberry smoothie with almond milk. It is fairly low carb. 1 net carb per cup which is good. I like cream but I easily eat to my dairy limit everyday so it is good to have an alternative.

That soup looks interesting. I think I may give that a try

[not2late]

Re: Almond milk question

You can make nut milk out of any nut. I do remember reading medieval/Renaissance recipes that used cashew milk!

Also the medieval/renaissance cooks used almond for a bunch of things, particularly to thicken sauces and the like. Apparently almonds are a good thickener. I've never tried it, though......

[mayoi]

Re: Almond milk question

I've used unsweetened Almond Breeze in smoothies, iced coffee, and muffins in a bowl.

[liv]

Re: Almond milk question

Thanks mayoi.
Muffins in a bowl with almond milk? Do you have a recipe?

[mayoi]

Re: Almond milk question

I usually just wing it, but:

1 egg, beaten
4 T almond flour (or 3 T almond flour plus 1 T flax meal)
1/2 tsp baking powder
1 tsp to 1 T coconut oil
liquid Splenda to taste
1 to 2 T unsweetened almond milk or heavy cream

I nuke it for about 1 to 1 1/2 minutes. If I use the cream I might throw in a small handful (< 1/4 cup) frozen raspberries or blueberries and nuke it a little longer.

This morning I had the above, but cut up 5 or 6 cherries and mixed them in, and put 2 oz cream cheese in the middle of the bowl. Nuked for about 30 sec., then stirred in a little liquid Splenda with the now soft cream cheese in the middle, then continued cooking until done.

I mostly just play around with the basic ingredients.

[MsUnderstood0000]

Re: Almond milk question

Where do you buy almond milk, is it in a can or carton? Where should i look in the store for it?

[liv]

Re: Almond milk question

Thanks for recipe mayoi. I may try that. I usually do the one minute muffin when I do a microwave thing. I think this looks like a good alternative

MsU - in my supermarket the almond milk is with the "fake" milks (soy, rice and lactose free stuff) It is not kept cold. I picked up some more today as I am a bit hooked.

[mayoi]

Re: Almond milk question

Where do you buy almond milk, is it in a can or carton? Where should i look in the store for it?

I find it at Trader Joe's on the shelf with the rice and soy milks. It isn't refrigerated, it's in aseptic cartons.