This recipe will help you prepare a rich milk of almonds, which you can use as a healthy alternative, especially for people intolerant to lactose and diabetes.
The night before or 4 hours before starting to prepare the milk, soak the skinless almonds in water, this will help to make it easier to liquefy them.
As time passed and your almonds are soaked, it's time to start. Pour the almonds in the blender without the water in which you soaked them.
Add 3 cups of water and blend for 2 or 3 minutes. If necessary, stir occasionally with a spoon. You will see how the consistency of puree is being formed.
After this time and with a puree consistency, add honey, vanilla, salt and a little cinnamon powder. Add the remaining water and liquefy for another 2 or 3 minutes.
Taste and rectify the flavor if necessary, with a little more honey, vanilla or cinnamon.
The only thing missing is to strain the milk. You will need cheesecloth or cheese cloth (it is known as cheesecloth or mesh cloth).
On a large bowl put a strainer, fold the fabric so that it is thicker and colócola on the strainer. Pour the almond paste on the cloth.
When you have finished serving all the pasta, take the cloth, and roll the almond paste to be able to squeeze as much as possible the liquid.
Take advantage of the almond paste: dry the pasta, dehydrating it in the oven at low temperature and create your own almond flour that you can use for baking.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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