Never made your own
almond milk? Give it a try. After soaking the almonds overnight it
just takes a few minutes to blend and strain them and WOW it is
definitely worth it, the flavor and it is better for you.
We're all about quality
and authentic coffee at Cortado. As for non-dairy options fresh
almond is the only way to go. Its fresher and more flavorful.
This is how it's supposed to
taste, not the industrially-processed version changing the taste
while make the product have a longer shelf life. There are a number of
ingredients added to the store bought almond milk. Carrageenan is a
controversial additive.
Carrageenan is an
additive derived from seaweed and is used as a stabilizer and
thickener. Its consider safe by FDA. Still you should be careful and of
course your coffee tastes better with fresh almond milk.
Also when looking
for raw almonds the FDA allows for the almonds to be pasteurized and
still be label “raw”. Steaming them and heating them up like
milk except after milk is pasteurized no one labels it raw milk. Go
figure. The raw almonds are going to
be more expensive at a specialty health food store so buying in bulk
online from amazon is option. Just read the fine print to find out
if they are and raw and organic. Also Shiloh farms is a reliable
company www.shilohfarms.com/whole-almonds-organic/
On island, check
out Papaya's natural foods on the east side of Kauai. They usually
have raw almonds and nut bags.
Come by Cortado and
try a toasty almond (not on the menu), a cafe au lait with our almond
milk. Also the bittersweet mocha with almond milk is very energizing
and good for you with just espresso, delicious 100% cacao, local honey, fresh
almond milk.
To make your own almond milk you're going to need:
- Blender
- Nut bag or cheese cloth
- 1 cup raw almonds
- 3 cups water, plus more for soaking
Optional
- ½ tsp. Vanilla extract
- pitch sea salt
or
- cinnamon
- ½ inch piece of ginger blended with soaked almonds
In a bowl cover
almonds with water and soak overnight on your counter. Pour off
water and rinse once. Put the almonds is your blender with 3 cups of
water (you can use a little less water for a creamier almond milk).
Prepare nut bag either in a large bowl or a large container.
Strain almonds; twist and squeeze bag to make sure you get all of the
liquid out.
You can discard left over almond pulp but try to reuse it.
You can spread it out on a cookie sheet and bake at 350 for 30
minutes to dry out. Put it in a food processor for a few second
until fine. Use the almond flour for healthy gluten-free baking. Almond milk will stay fresh 4-5 days. Enjoy!
