As promised, I am keeping you all posted on my Almond Milk making progressions. I made a second batch, and it came out lovely! I’m not going to retype all the directions (reference here for them in original), but I’ll let you know the tweaks that were made, and in all honesty… I took enough pictures** this time around that you get the idea from those alone.
**I apologize in advance for the poopy quality of my current pictures. This was after work, so I only had my phone on me, and my camera quality is less than stellar.
First, I actually measured out my ingredients (snaps for me!) and tried out the 1 cup almonds to 2 cups water rule. I wound up having 2 1/2 cups of almonds, so 5 cups of water went into my (well, Raw Bob’s) blender.
The milking process remained the same…
Also, instead of using cinnamon and vanilla, I tried something different; dates and vanilla! I had a bunch of dates left at Max’s that I finally brought home, so I figured putting them to use was a
good grand idea (stay tuned for more date recipes). I added 5 pitted dates and 2 1/4 teaspoons of vanilla to the already milked almonds, and blended them all into a happy almond milk family.
Now, dates are tricky to blend — aka they take a longer time to break down — so make sure there are no hidden little bits! After they’re done blending, let the blender cool down for a little bit; the mixture will be warm and there will be a lot of foam that you probably won’t want to drink down.
I yielded more milk than I expected this time around.. but then again, I used more water (1/2 cup more) and never measured my ingredients the first time, so…. measuring is good. I had to borrow a container for a night from the bar due to it!
There you have it, Round Two: Almond Milk Style! Let me know what you think 🙂