Serves: 2
Total Calories: 225
Place almonds in blender and grind to fine powder. Add syrup and 1 c water. Blend 1-2 minutes until smooth. With blender running on high, slowly add remaining water. Blend 2 minutes.
Place strainer over large bowl. Line with cheesecloth (not 100% neccessary, but recommended. Otherwise strain twice with very fine strainer.) Pour almond milk slowly into strainer and let filter through. When all milk has passed through strainer, press remaining milk out of accumulated almond fiber. Each serving will be approximately 1-1/4 cups.
Milk will keep in fridge 4-5 days. Leftover fiber can be used as moisturizing body scrub in the shower.
Cook's Note: This is really milk-like, and the leftover stuff is just like the almond scrub I used to pay an exorbitant amount of money for. It was painless to make in my Osterizer, but I didn't have cheesecloth and never really got it totally filtered.
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
This Almond Milk (Non-Dairy!) recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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