Mark Bittman

Almond Milk

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

An ancient and delicious dairy substitute, useful in baking but also good as a straight cold drink.

Ingredients

  • ½ pound blanched almonds, very finely chopped or ground in a food processor
  • 1½ tablespoons almond extract, optional
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Method

  1. Combine the almonds and 1 quart water in a blender or food processor; blend until the mixture is as smooth as it will get. Let sit for 10 to 20 minutes.
  2. Strain through a fine-mesh strainer, lined with cheesecloth if necessary; taste and add the almond extract and sugar