Thursday, September 23, 2010

D.I.Y. Almond Milk

This was so rewarding, I think I may call it the best milk ever poured in the TTK (Turquoise Tile Kitchen)! And not to mention it gets a DELICIOUS on the hubby-factor rating system (which I am just introducing). I have always wanted to try making my own almond milk and after doing it, I can't believe I waited this long! Soooo easy and economical!

Actually, that's not true, I have tried making it before.....I had a soymilk maker in China and attempted a shot at making almond milk in it once. I think the almonds weren't as good and it kind of flopped....but that could also be due to the fact that I didn't know what I was doing since I couldn't read the Chinese directions! The JOYOUNG soymilk maker was pretty cool though! Hubby bought it for me as an anniversary gift when we arrived in Beijing. A year prior he had actually visited their factory for work and saw them being made on the assembly line. I have yet to get an electric converter to use it here in the U.S. I am kind of off of my soymilk kick anyways, but just read that I can make my own coconut milk with it. hmmmmmmmm.......

As for the almond are pictures and the instructions below. It was amazing with coffee because it gets really foamy when you blend it. I recommend making it in the morning on a weekend so you can enjoy fresh almond milk lattes immediately! ;)

D.I.Y. Almond Milk

1 C Raw Almonds, soaked in water overnight
1 Tbsp Maple Syrup
1 tsp Vanilla
1/4 tsp Sea Salt
3-4 C H2O

Drain soaked almonds, rinse and place in blender. Add water, maple syrup, vanilla and sea salt and bleeeeeeeeeeeennnnnnnnnnnd away.

Pour into your container through a fine mesh seive, pressing down well on the pulp with a spoon to extract all of the milk. Be sure to save your pulp for another use**. Can be added to muffins, bread, smoothies, or even feed it to the dog! Your fresh almond milk will keep in the fridge for up to 4 days. Natural separation will occur so don't freak out if it looks funny the next day. Just shake it up, keep calm, and carry on.

**TTK Note** I have a fig tart in the oven as I type, which I used my leftover almond pulp to make my own variation of marzipan. I snapped some photos and noted all of my adjustments to the original recipe. If it turns out to be yummy and gets a high hubby-factor rating, I will post it! I got the recipe idea from KK Holiday (my new favorite name for BF Katie) who loves Food Network Chef, Giada de Laurentiis and saw this recipe on one of her shows. She forwarded it to me knowing of my abundance of figs these days and is on stand-by to hear how it turns out!

Oh what the are a few photos of it now. I just took it out of the oven and it smells way to yummy not to share!


thyme in the kitchen said...

Sooooooo? Oh i can't wait to hear about it and try my version.....

Heather said...

It was fully delicious! Crust with the lemon zest was awesome and the marzipan filling was almost custard-y. Very good results for leftover almond pulp!

Hubby-factor rating was low, but I realize that is because the thinks a "tart" is tart like the word since he is used to my lemon curd tarts! Or he was expecting a sweeter chocolate version.