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.http://www.whyy.org/.../recipe295.html
* The smell of almonds toasting in a metal pan is the most agreeable incense I know...I am decidedly addicted to their perfume. --Bert Greene, American author, journalist, playwright
Sharbat Bil Looz
This almond-milk drink is mildly sweet and exceedingly satisfying. Although classically served chilled, it's immensely soothing when warm. Although not traditional, toasting the almonds adds a rich flavor. For even more almond flavor, add a drop of pure almond extract.
11/2 cups (12 oz.) water 8 oz. slivered almonds, toasted, if desired 1/2 cup superfine sugar 11/2 cups (12 oz.) milk 1 to 2 dashes (1/16 to 1/8 tsp.) orange-flower water or rose water 1 drop pure almond extract (optional)
Combine 1 cup of the water, almonds, and sugar in a blender. Cover and process at medium speed until smooth. Add remaining 1/2 cup water, milk, and orange-flower water; process until combined. Pour through a fine strainer into a pitcher. Taste and add almond extract, if desired. Cover and chill at least 1 hour. Pour into small glasses.
This spicy, warming drink is extremely popular throughout Arab countries. Although it is not traditional to do so, yansoon is also wonderful made with milk. See also Tips for Making Hot Drinks, page 184.
4 cups (32 oz.) water 1-inch piece (1/2 inch in diameter) peeled ginger, thinly sliced 6 whole star anise 5 whole cloves 1 cinnamon stick sugar 2 Tbsp. toasted sliced almonds for garnish 4 cinnamon sticks for garnish (optional)
Combine water, ginger, anise, cloves, and cinnamon stick in a large saucepan. Bring to a boil; cook 5 minutes. Sweeten to taste with sugar. Strain yansoon into warm mugs. Sprinkle each serving with almonds; garnish with cinnamon stick, if desired.http://www.randomhou...mp;view=excerpt