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Ingredients
- 1 cup raw skinned almonds
- 2 cups water
- 1-2 tbsp honey or maple syrup (optional)
Method
My fave almond milk recipe is adapted from a 14th-century manuscript, Le Viandier de Taillevent. It's so easy: Add boiling water to peeled whole almonds, steep for five minutes, then blend. Sieve through a cloth and drink the result.
I've developed it a bit and the result varies according to the taste and texture I desire.
Bring the water to the boil, pour over the almonds and leave to stand for five minutes (or leave overnight for a richer milk).
Place mixture in a blender and puree until silky smooth. Pass through a sieve or cloth.
Refrigerate for up to three days. Flavour with a sweetener, if desired (or try adding vanilla or cocoa).
Makes 2 cups
