Almond Coconut Milk

Ingredients:
1 cup almonds-soaked overnight in water & rinsed well the next morning in cold water
3 tablespoons dried coconut or 5 macadamia nuts or a piece of fresh coconut (the coconut and macadamia are optional)
15-16 dates (small, soft ones called Halawi, not Medjool. Medjool dates are delicious eating dates, but the Halawi work better for blending into the Almond milk)
¼ inch vanilla bean or 3 drops vanilla extract
3 ½ - 4 cups water


*Put all ingredients except dates and vanilla into a blender.
*Blend 2- 3 minutes until completely blended.
*Pour into a strainer with a piece of thin, closely woven cloth inside (i.e. Handkerchief, cheesecloth, etc.)
*Set over large bowl and let drain.
*Then put into the blender 15 - 16 dates (remove pits and check for bugs) and vanilla.
*Go back to almond milk and pick up all the ends of the straining cloth and gently squeeze out remaining milk.
*Pour milk into blender over dates and blend for another minute or so until everything is liquefied.
*Add another ½ - ¾ cup water until it reaches the desired consistency (if you like it thicker - use less water, thinner - use more water).

Yummm!

Almond milk can be poured over fruit, blended with bananas, strawberries, etc. for a milkshake or enjoyed as is with a sprinkle of nutmeg or cinnamon.

Carob powder can be added (1 teaspoon to a cup) for a "chocolaty" delicious drink (This can be warmed until hot, but not boiled, for "Hot Cocoa".)

Alone, the almond milk can be used in any recipe as a milk substitute even for cream soups, mashed potatoes, etc.

It is completely parve.

Shoshanna Harrari (02) 570 9075