Strawberry Almond Milk
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This easy recipe makes a sweet pink drink that looks just like a strawberry milkshake but instead is deceptively nutritious, providing protein, magnesium and calcium. Filtered water is preferred here for best flavor, but tap water can be used. You'll need cheesecloth (or a nut-milk bag) for straining the milk.
MAKES: 4 Servings
PREP/COOK TIME: 45 minutes
- 1 cup raw almonds
- 3 1/4 cups water, preferably filtered, plus more for soaking (see headnote)
- 1 tablespoon maple syrup
- Pinch sea salt
- 15 to 20 fresh strawberries, rinsed, hulled and chopped (3 cups total)
- 1/2 teaspoon vanilla extract
PREPARATION
Place the almonds in a bowl. Add enough water to cover; let soak for at least 1 hour and preferably overnight.
Drain and rinse the almonds, then transfer them to a high-powered blender, along with the 3 1/4 cups of water, maple syrup, salt, chopped strawberries and vanilla extract. Blend until you can see very few bits (as smooth as possible).
Line a fine-mesh strainer with cheesecloth and place over a deep bowl or container. Working in batches, strain the mixture, pushing the milk and solids around to extract as much liquid as possible. Discard the solids each time.
Cover and refrigerate the strawberry almond milk until well chilled before serving.
Storage The almonds need to be soaked for at least 1 hour, and preferably overnight. The strawberry almond milk can be refrigerated for 3 to 5 days.
Adapted from one of Heidi Swanson's recipes
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