Almond Milk And Badam Milk Shake For The Coming Winters

How To Make Almond Milk at Home

Makes about 2 cups

What You Need
Ingredients
1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional
Equipment
Bowls
Strainer
Measuring cup
Blender or food processor
Fine-mesh nut bag or cheese cloth

Instructions

Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.

Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.)

Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.

Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)

Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.

Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)

Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.

Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.

Recipe Notes

Using the leftover almond meal: The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.

Badam Milk Shake ( Almond Saffron Milk)

Almond saffron milk is a festive drink; this can be served hot or cold. Milk with blend of nuts and flavored with saffron to give a beautiful orange-yellow color and distinctive flavor and aroma.

Serves 2-3.

Ingredients:

20 Oz milk
10 almonds
10 pistachios
1/4 teaspoon cardamom powder
2 tablespoons sugar adjust to taste
few strands of saffron

For Garnishing

1 teaspoon thinly sliced pistachios

Method

• Soak the almonds and pistachios ten minutes in hot water. Peel the skin off the almonds and pistachios.
• Grind the almonds and pistachios until smooth, using two to three tablespoons of milk.
• Boil the remaining milk in a heavy bottom pan over medium high heat, stirring occasionally to prevent burning.
• Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer four to five minutes, stirring often. Turn off the heat.
• Serve warm or chilled. Garnish with pistachios.
• Enjoy!

http://www.manjulaskitchen.com/almond-saffron-milk-badam-milk/