Cocina Cabrera

So easy, I can do it.

This recipe makes 2 cups of almond milk.

1. Tools You’ll Need:
2. Ingredients
   1. Steps

Tools You’ll Need:

• Blender
• Nut milk bag (recommended) or cheese cloth

Ingredients

• 1 cup of organic almonds
• 6 cups of filtered water
• 1.5 tablespoons of honey (or to taste)
• 1/4 teaspoon of ground cinnamon (or to taste)
• pinch of salt

Steps

We’ll start by blanching the almonds.

1. Bring 4 ish cups of filtered water to a boil.
2. Add almonds to boiling water and boil for 45-60 seconds.
3. Strain and run cold water through the almonds until they are room temperature
4. Optional Step for Almond Flour – At this stage you should be able to pinch the almond skin and will slip right off. Aside from being satisfying, it will allow you to save the almond grit/pulp for almond flour (you can use it to make cookies or pancakes and shit).
5. Add your blanched almonds, honey, cinnamon, pinch of salt and 2 cups of water to your blender.
6. Close the lid and blend for 15 seconds or until the almonds are broken up into a grit.
7. Run the milk through your nut sack nut milk bag/cheese cloth into a container or some sort and wring it well.
8. Store your almond milk in the fridge, should be good for 3-5 days.
9. Optional Step for Almond Flour – If you decided to save the white grit for almond flour, empty out the contents of the nut milk bag/cheese cloth and dry it out for 24 hours. Then pulverize with a food processor and store it in a fridge.