Victoria Pearson's Citrus Almond Milk
- Number of Servings: 10
Ingredients
1 cup organic, unsalted almonds 2 cups water1 tablespoon orange blossom honey2 drops of orange blossom water, or to taste
Put the almonds in a glass or ceramic bowl, pour in cold water
and cover completely, and let soak for at least overnight or for up to 2 days.
Drain the nuts and transfer to a blender. Add the water and blend until smooth. Strain the mixture through a nut bag or a sieve lined with cheesecloth, squeezing out as much milk as possible from the almond meal. (You can spread the leftover almond meal on a sheet pan and dry it in a 200°F oven for about 25 minutes, then use it in baking cookies or homemade granola.)
Return the strained almond milk to the blender, add the honey and orange blossom water, and blend until well mixed. Use immediately, or store in an airtight container in the refrigerator for up to 4 days.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user DZELKIN.
and cover completely, and let soak for at least overnight or for up to 2 days.
Drain the nuts and transfer to a blender. Add the water and blend until smooth. Strain the mixture through a nut bag or a sieve lined with cheesecloth, squeezing out as much milk as possible from the almond meal. (You can spread the leftover almond meal on a sheet pan and dry it in a 200°F oven for about 25 minutes, then use it in baking cookies or homemade granola.)
Return the strained almond milk to the blender, add the honey and orange blossom water, and blend until well mixed. Use immediately, or store in an airtight container in the refrigerator for up to 4 days.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user DZELKIN.
Nutritional Info Amount Per Serving
- Calories: 88.6
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.9 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.8 g
- Protein: 3.0 g
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