Monique over at The Happy Vegenarian! posted some interesting info on hemp seeds the other day, including how to make hemp milk. She requested my recipe for nut milk, which is really easy to do, and only requires a blender, and something to strain the milk through.
The resulting milk is delicious… creamy and slightly sweet. I’ve also made cashew milk the same way and it’s just as yummy. It’s very nice in coffee, though it won’t foam for lattes.
I’ve made this nut milk before and sweetened it with maple syrup, but this time I used agave syrup. It was my first time using agave syrup, and it’s excellent! As sweet as honey, with a pleasant, mild flavour. Best of all, it can be bought at many major supermarkets, though it’s usually in a strange place. Sainsburys, for example, stock it in the “Free From” (allergy) section. It’s around £2.20 ($3.10) for a 250ml bottle… quite expensive, but cheaper than maple syrup.
This recipe is slightly adapted from one in Vegan Vittles by Joanne Stepaniak.
|50g||raw almonds, blanched||1/3 cup|
|750ml||almost-boiling water||3 cups|
|2 tablespoons||maple syrup or agave syrup||2 tablespoons|
|1/2 teaspoon||vanilla extract||1/2 teaspoon|
1. If you’re starting with unblanched almonds, first blanch them. Place almonds in a small pot, cover with boiling water and bring to a boil. Simmer for one minute, then remove from heat and drain. The skins will slip off easily. The almonds must be dry before going to the next step.
2. In a blender or clean coffee grinder, process almonds until they are a fine powder. If using a blender, loosen the almond powder from the bottom of the blender. If using coffee grinder, add almond powder to the blender.
3. Have the almost-boiling water ready. Add 125ml (1/2 cup) of water to the almonds in the blender, along with the maple or agave syrup and the vanilla extract, and process on medium until smooth. Keep the blender running.
4. Remove the cap on the blender lid, and turn the blender to high. Pour the remaining water, one cup at a time, through the lid opening while the blender is running, until it is all added. Blend until the mixture is smooth and creamy. If you stop the blender, DO NOT restart it with the blender full of hot liquid! If you find the milk needs further processing after you have stopped the blender, first remove most of the milk from the blender before restarting, then add it back whilst the blender is running.
5. When milk is thoroughly blended, strain it into a heat-proof container (I use a large glass Pyrex measuring jug) to remove any solids . When it has cooled, transfer to a storage jug and keep in the refrigerator.
Makes 750ml (3 cups).
Variation: Cashew milk — substitute 50g (1/3 cup) raw cashews for the almonds.