Almond Milk

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‘I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that’ Jose Andres Puerta

I recently spent some time in Puglia in the south of Italy, the birthplace of Mr. B’s parents. The Apulian people are even more obsessed with food than the rest of Italy (hard to believe, I know). The reason is that the area is bountiful due to the amazing terrain and climate and so you can basically grow anything. Everyone has fig, almond and fruit trees in their gardens and the area is full of vineyards and olive groves

The Apulian people therefore make everything from scratch including almond milk and having had a glass every morning as I watched the sun rise over the beautiful terrain I thought I would attempt to replicate the taste and provoke the memory once I got back to the USA

The method was taken from Thekitchn.com a collaborative website with a collection of cooks recipes

Ingredients

  • 1 cup raw almonds
  • 2 cups water, plus more for soaking
  • Use organic sweetener to taste

Method

  • Soak the almonds in a bowl of water for up to 2 days
  • Drain and rinse the almonds
  • Combine the almonds and water in a blender
  • Blend at the highest speed for 2 minutes
  • Strain the almonds using a cheese cloth, press as much of the almond milk out as possible
  • Sweeten to taste (I personally don’t)
  • Place in the fridge for up to 2 days
  • The leftover almond meal can be dried out in an oven for a few hours and used as almond flour
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