Almond nut milk
“Nut milk is a winner for the don't-do-dairy breakfast”
- 1 cup raw skinned almonds
- 2 cups water
- 1-2 tbsp honey or maple syrup (optional)
Straight out of mediaeval times comes this choice almond milk formula. Of course, without refrigeration and tetra packaging, what else would you have had with your rice puffs?
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.
Method
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
