Coconut-almond milk

This month's Recipe Redux theme is "DIY Kitchen Essentials." Bloggers were asked to share recipes for items they used to purchase but now make themselves. I am a big fan of making my own nut milks as most store-bought varieties don't taste as good and contain stabilizers that I'd prefer to avoid. In avoiding stabilizers, you'll notice shelf life is significantly shortened - homemade nut milks only last a few days in the fridge - but this is made up for in superior flavor and nutrition.
This coconut-almond milk is particularly delicious served over granola, cereal-style. I also use it frequently in my Protein Power Smoothie. Make this recipe part of your pre-week meal prep and enjoy!
Coconut-almond milk
Makes about 3 cups

2/3 cup raw almonds, rinsed
1/3 cup unsweetened shredded coconut
Pinch of salt
3 1/2 cups boiling water
  1. Combine the almonds, coconut, and salt in a high-speed blender and carefully pour in the hot water. Let the ingredients steep together for 10 minutes.
  2. Put the lid on the blender, cover with a dish towel, and hold the lid down as you run the blender on high speed for 30 seconds. Leave the mixture to steep for an additional 10 minutes.
  3. Position a fine mesh sieve over a bowl and pour the nut milk through. You can strain the milk more thoroughly if you choose to line the sieve with cheesecloth, but it's quite delicious if left slightly thick. I'd recommend using no more than 1 layer of cheesecloth. Cool completely before transfering to a bottle or mason jar with a tight-fitting lid. Refrigerate up to 4 days. 

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