Almond Milk

Recipe adapted from Fit for Life by Harvey and Marilyn Diamond

This frothy lactose-free milk is pleasant on its own or over cereal, however I love to use it for Banana Almond Smoothies.  Because I make this milk for smoothies so often, I typically blanch a large amount of almonds and remove the skins, then store in an air-tight container in the refrigerator for about one week.  The almond milk tastes best when eaten right after you make it, otherwise the almonds begin to settle to the bottom. 

1/4 cup almonds, blanched

1 cup cold water

1 TBS honey or pure maple syrup

1. To blanch the almonds, bring a small pot of water to a boil.  Add the almonds and boil for about 10 seconds, until the almonds float to the top.  Drain the almonds and rinse under cold water, then pop the skins off.
2. Add the almonds, water, and honey or syrup to a blender.  Blend for about 1 minute, until the almonds are pureed and mixed, and the milk is frothy.