So, if you are interested in making your own almond milk to go on your Honey Bunches of Oats, here’s how. Enjoy, maybe with some sliced mangoes!
FRESH ALMOND MILK (from formerfatguy.com)
Nut and seed milks were use for centuries in Europe, Asia and by the American Indians, and they are still used throughout the world as easily digestible substitutes for cow’s milk. Those made from almonds or sesame seeds are excellent sources for easily assimilated calcium and they are delicious!
1/4 cup raw almonds
1 cup cold water
2 teaspoons pure maple syrup (optional)
Blanch almonds by adding them to a large skillet containing 1/2 inch boiling water, allowing them to sit in the water as it boils for about 30 seconds. The skins will loosen noticeably. Drain and pop the skins off. Place blanched almonds in a blender with 1 cup cold water. Run blender at high speed for 2 or 3 minutes until a thick white milk is formed. If you are going to drink almond milk straight, strain it through a fine sieve. If there is a lot of pulp, you have not blended it long enough. If you are going to use the almond milk in a shake, there is no need to strain.
The advantage of this recipe is that it’s homemade and you can control the amount of sugar in it. Traditional commercial varieties of almond milk contain sugar. It is highly advisable to use organic almonds where possible and make sure they’re raw almonds, not cooked. Cooking almonds makes the fat go rancid.