Posted by: Andre | April 17, 2010

Nut Milks

I really like nut milks. They taste great, and best of all, make great macchiatos and cappuccinos.  In the west almonds work great, but in PNG I’m told there are many local nuts that are great both roasted and raw. I’m planning to experiment for sure! Also I’ve found that almond milk can be steamed higher than cow’s milk and doesn’t scorch as easily. The flavor can change to more toasted if you keep going, but I like to just get it up to the same temperature as the coffee. It also takes microfoam great.

My recipe for Almond Milk:

Materials List:
-Raw Almonds
-Filtered Water
-Raw Honey or Maple Syrup (optional)
-Cloth for Straining
-Blender

(1) soak 1 cup raw almonds overnight (or at least 4 hours)
(2) rinse almonds a couple times to make sure water is clear (brown tannins from skin will flush away, this eliminates bitter flavors).
(3) add ~3 cups water for 1 cup almonds
(4) blend for ~5 minutes depending on how well your blender works, pulsing blender can work to allow pieces to settle and then grind them up.
(5) strain through cloth and press well
(6) return to blender and add honey to taste and mix – I usually add about ~1-2 Tbsp per cup of almonds

A couple of notes: almonds can be blanched instead of soaked and then skin removed, however I prefer soaking as it reactivates live enzymes in the almonds and is healthier to have them raw in my opinion. Also I’m still experimenting with rice milk, however with it being so high in starch it seems to absorb flavors and in general I try to limit high starch foods especially during the day.

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