Tuesday, September 06, 2011

Moroccan Almond Milk Recipes



One of the best things about almond milk is the fact that it contains no cholesterol. In addition, almond milk is a great source of magnesium which is necessary to support everyday activity levels and will also supply the body with manganese, selenium, and vitamin E.


You’ll also receive a good dose of protein from almond milk, not quite as much as you would from cow’s milk, however if you’re a vegetarian or someone who just struggles to get in enough protein, it still can be very beneficial.

Almond Milk Recipe #1

You will need a blender, a metal sieve and some cheesecloth

Ingredients:
1.5 cups whole blanched almonds or whole raw almonds
4 cups water
1 tsp vanilla extract
1.5 tbsp maple syrup or honey
A dash of cinnamon

We suggest you use whole blanched almonds as they taste less bitter and are easier to strain.

Cover the almonds with water and soak them overnight. Then drain and discard the water.

Now put the almonds in a blender and as you blend them slowly add 1.5 cups. After a couple of minutes you should have a smooth creamy paste.

Add either maple syrup or honey and the cinnamon. Blend with the remaining 2.5 cups of water and when frothy, tatse and adjust the flavours. Some people also add a tiny pinch of salt to bring out the other flavours.

Finally, strain the mixture through two or three layers of cheesecloth inside the metal sieve and squeeze out the final few drops of liquid.

You can store almond milk in the fridge for up to four days.

Almond Milk Recipe #2


This recipe produces Laban Al Loz, a-fragrant almond milk with orange flower water

* 1 cup blanched almonds
* 6 cups water,
* 1/2 cup sugar
* 1 teaspoon orange flower water, or to taste

Soak the almonds as in the previous recipe then blend them with two cups of water until very smooth. Pour into a medium saucepan and add the sugar. Bring the mixture to a boil, reduce heat, and simmer for several minutes. Remove from heat.

Add the remaining 4 cups of water. Let cool to room temperature and strain through a fine sieve and add the orange flower water. Chill, covered, in the refrigerator.

Note: Some people prefer to add rose water.

Enjoy!


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6 comments:

IngunnF said...

Thank you for the recipe! I must really try this, sounds delicious.

hajarwan said...
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Chef Rafih Benjelloun said...

Thank you for the rcipe take me back to Fez, and the gift of almonds to man kind i will served as of today in my restaurants Thank you Che rafih Benjelloun

glutenfreegirlindc said...

Miam miam! I will definitely try this! Please publish more recipes, I am in love with Moroccan recipes!

Rachel Page said...

What are you doing with your leftover almond mush? That’s one of the things that has always stopped me from making almond milk- I don't want to throw them away.