Cook Time10 minutes
Publish Date: June 22, 2008
Place the nuts in a jar and cover them with water. Soak overnight or at least 6 hours. This step helps to release the nutrients from the nuts when they’re put into the blender, and it also makes them more digestible. Drain off and discard the soaking water.
To remove the skins from the almonds, place them in boiling water (this is called blanching) for about 30 seconds. Then drain off the water and plunge them into cold water. Drain. Squeeze the almonds between your fingers, and the skins will easily slip off.
Place the almonds, 1/2 cup of pure water and the honey or syrup into a blender and combine until smooth (about 1 minute). With the machine running, add the remaining 1-1/2 cups of water, and continue to blend for 1 more minute.
Pour the mixture into a fine strainer or cheesecloth, and press out the liquid into a bowl with a rubber spatula. The almond milk can be stored for several days in the refrigerator. It’s a great addition to smoothies or chai tea, too.
Gently stir first three ingredients together and top with sparkling water. Serve over ice or straight up.
Makes 1 servings. Serving size 1.0 glass.
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