ALMOND MILK
It's easy to learn to make almond milk at home with just a few ingredients and minimal effort. Enjoy a glass of it chilled, or use it as a nondairy milk to add to your coffee, cereal and more.
Provided by Food Network Kitchen
Categories beverage
Time 8h15m
Yield About 2 cups
Number Of Ingredients 2
Steps:
- Place the almonds in a medium bowl and cover with 2 cups cold water. Cover with plastic wrap and refrigerate until softened and plump, at least 8 hours but preferably overnight.
- Drain the almonds through a fine-mesh sieve, then rinse well. Reserve the sieve for later. Transfer the almonds to a blender and add 2 cups fresh cold water. Blend on high until very smooth, about 2 minutes. It's okay if the mixture looks slightly grainy.
- Line the reserved sieve with a clean kitchen towel or cheesecloth and place over a medium bowl. Working in batches, pour the blended almond mixture through the cloth in the sieve, separating the almond milk from any grainy bits. Gather the edges of the towel together and use your hands to squeeze out any remaining milk.
- Whisk in 1 teaspoon vanilla and/or 1 to 2 tablespoons honey or maple syrup if using to flavor and sweeten the almond milk. Serve immediately or refrigerate in an airtight container for up to 5 days.
EASY VANILLA ALMOND MILK PUDDING (EGG-FREE!)
Adapted from a chocolate recipe. Use 1/4 cup sugar for reasonable sweetness...or the whole 1/2 cup for full-out, almost over-the-top flavor.
Provided by nicole.cpp-2
Categories Dessert
Time 10m
Yield 4 puddings
Number Of Ingredients 5
Steps:
- In a small saucepan, whisk together cornstarch, sugar, and salt.
- Whisk in almond milk until no lumps remain (do NOT add vanilla yet!).
- Bring mixture to a boil over medium heat, stirring occasionally.
- Whisk the boiling mixture constantly for 2 (count 'em -- 2) minutes.
- Remove from heat and whisk in vanilla.
- Pour into 4 custard cups and refrigerate until set.
VANILLA AND ALMOND FROSTING
You can use the base of this recipe to make almond and/or vanilla buttercream frosting. The vanilla works wonderfully with most any cake flavor. The almond is highly recommended with a chocolate or devil's food cake. Note that the entire recipe makes 7 1/2 cups of frosting. I discovered this recipe in Bon Appetit, 2004.
Provided by Bev I Am
Categories Dessert
Time 15m
Yield 7 1/2 cups
Number Of Ingredients 7
Steps:
- For base frosting:.
- Using electric mixer, beat butter in large bowl until fluffy.
- Gradually beat in sugar, then cream and vanilla.
- If making both frostings: Divide between 2 bowls.
- For vanilla frosting:.
- Mix 1 teaspoon vanilla into 1 bowl of base frosting.
- For almond frosting:.
- Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
Nutrition Facts : Calories 1330.9, Fat 75.9, SaturatedFat 48, Cholesterol 203.4, Sodium 15.8, Carbohydrate 168.1, Sugar 164.6, Protein 0.9
VANILLA ALMOND MILK
Delicious homemade almond milk flavored with a whole vanilla bean and sweetened with dates. So easy, even an absolute beginner like me can make it. Almond milk will keep in the fridge for up to 5 days.
Provided by foodelicious
Categories 100+ Everyday Cooking Recipes
Time 8h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight.
- Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired.
- Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute.
- Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 13.6 g, Fat 18 g, Fiber 4.5 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 87.5 mg, Sugar 7.8 g
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- Place almonds in a 2-quart glass measuring bowl. Add enough cold water to cover the almonds by about 2 inches. Cover and let stand at room temperature for at least 8 hours or up to 12 hours. (Or, for a quicker soak, add enough boiling or very hot water to cover the almonds by about 2 inches; cover and let stand at room temperature for 2 to 4 hours.)
- In a small bowl combine the dates and boiling water. Cover and let stand for 10 minutes. If not blending right away, place dates in the refrigerator until you are ready to blend the milk.
- Drain almonds in a colander. Rinse well with cold water. Transfer almonds to a blender. Add 3 ½ cups cold water and the undrained dates. Cover and blend on high speed for 1 to 2 minutes or until nuts are very finely ground. Watch blender closely as the mixture will expand as it blends.
HOW TO MAKE ALMOND MILK (IN 5 MINUTES!) | WHOLESOME YUM
From wholesomeyum.com
- If using nuts or seeds, put them in your spice grinder or small food processor and whiz until powdered or beginning to take on a thick butter consistency, about 1 minute.
- Put the ground nuts or seeds, or the nut or seed butter, into your blender and add the water and salt (if using). Once you get used to this recipe, you can adjust the liquid amount up or down to suit your desired consistency. Blend for 30 to 60 seconds, or until creamy.
- Pour the liquid through a sieve lined with cheesecloth or a nut milk bag to remove any remaining nut bits.
EASY ALMOND MILK RICE PUDDING - WHOLE FOOD BELLIES
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- Over high heat on the stove, bring the mixture to a boil, stirring continuously to prevent the ingredients from sticking to the pan and burning.
- Reduce the heat to a simmer and continue stirring the mixture until the sauce has become thick and creamy and the rice has cooked. This should take about 15 minutes.
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- While that is warming, add the scoop of protein powder to 1/4 - 1/2 C almond milk and stir until no lumps remain.
- When the almond milk is hot add the dash of vanilla, and the protein mixture(if adding protein) and stir well. Serve immediately and do not reheat.
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- Keeps your bones strong. To form and maintain teeth and bones, our bodies need calcium and it is present in almond milk. The presence of almond milk in the diet supplies calcium to the body and is beneficial for the healthy bone growth of adults and infants.
- Strengthens your muscles. Consuming the right type of foods can accelerate the process of building muscles. Foods that specifically contain vitamins and minerals have a direct impact on the muscle mass.
- Reduces your blood pressure. In order to keep the movement of blood in the body function properly, the veins need to be able to contract and expand freely to allow for the free flow of blood to and from the different parts of our body.
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