Here it goes…
1 CUP *SOAKED ALMONDS (RAW)
2 CUPS FILTERED WATER
1/2 TSP GROUND CARDAMOM
1/8 TSP SEA SALT (A COUPLE PINCHES)
- *Soak raw almonds overnight: Place almonds in a bowl and cover with about 2 in of water. Let them stand in the water for up to 2 days, but NO LONGER. The longer the almonds soak, the creamier the milk, but if you leave them for too long, they’ll just spoil.
- Drain almonds and discard the soaking liquid. Rinse them with fresh water while still in colander.
- Put almonds in blender and add filtered water, cardamom, sea salt, and dates.
- BLEND everything on HIGH for 2 minutes.
- Strain milk over a bowl, with NUT MILK bag or anything that looks like a nut milk bag. I have a friend who strains hers with tights. Yes, the ones you wear on your legs. So, you know, just get creative if you don’t have a nut milk bag.
- Ok this is the best part: SQUEEZE and PRESS the nut milk through the nut milk bag (or tights). The feeling on the hands is pretty spectacular.
- and… VOILA! Cardamom almond milk ! Try to extract as much milk as possible as you squeeze and press and turn, and you should get about 2 cups worth of milk.
- The left over dry almond pulp in the bag can be discarded or used for other things like… pie crust. You can also just freeze it if you’re unsure of what to do with it right away, and can use it some other time when you feel more inspired.
Store your freshly made cardamom almond milk in a sealed container and pleaaaaase :
R E F R I G E R A T E. Can’t emphasize this enough. If not, all the fun work will go down the drain, along with the spoiled milk.
In sealed container and in the fridge, it should store well for up to 2-3 days.