Jim Coleman Recipes

Priscilla Martel's Almond Milk

A glass of freshly made almond milk bears no resemblance to self-stable prepared products. There is a rich creaminess when made at home with whole almonds as done in Spain, Greece and North Africa, where almond milk is sold lightly flavored and sweetened. While I have listed specific quantities, any quantity of almonds and water can be ground to make the milk. Avoid using natural almonds, those with their dusty skins which will darken the milk and add a dry not fresh taste.

Yield: approximately 1 quart
3 cups, (approximately 12 ounces) whole blanched almonds
warm water to cover
3 to cups (24 to 32 fluid ounces) fresh distilled water
1/4 teaspoon almond extract or orange flour water, optional
1 tablespoon granulated sugar or honey, optional

1. Place the almonds in a deep bowl and cover them with warm water. Allow the almonds to soften in the bowl for a several hours or overnight.

2. Pour off the soaking liquid. Place the almonds and about 2 cups of the fresh water in the bowl of a blender. Grind the almonds and water until finely pulverized. Line a strainer with a large piece of cheesecloth. Place the colander over a large deep bowl then pour the almond mixture into the cheesecloth. Push the almond pulp with a large flat spoon to remove as much of the milk as possible.

3. Set aside the almond milk and return the almond pulp to the blender. Pour the remaining water into the blender then grind again until the mixture turns milky and the almonds are thoroughly ground.

4. Strain the liquid from the ground almonds and add it to the reserved almond milk. Stir in flavorings and sweetener if desired.

5. Serve the almond milk well-chilled or use it in place of dairy milk in puddings, soups, for cooking rice of other starches. Best used fresh, almond milk will keep two days in the refrigerator but may loose some of its bouquet.

NOTE: You may continue to grind the almond pulp with additional fresh water, using as much water equal to twice the quantity of almonds, passing the ground pulp through a cheesecloth-liner strainer or fine sieve to extract as much of the almond milk as possible. The milk will become less rich the more water used.