DIY Homemade Toasted Almond Milk

 
diy almond milk

April 3rd 2014By Chef Tami Weiser

Use this recipe for year round and Passover to make the best Almond milk you will ever have. Almond milk has been around for millennia, especially on the Jewish table. Iraqi Jewry traditionally serve a rose water-sweetened almond milk, called hariri for the break fast after Yom Kippur. Versions with orange blossom water can also be found. But almond milk has a long and storied history in many communities (not just among Jews); most often is is used during and around periods of food limitations, such as Lent in the Christian world and Ramadan in the Muslim world, where it remains a homemade treat to prevent contamination by any extracts made with alcohol. Almond milk requires a lot of straining--there are several rounds of letting the mixture drip slowly through cheesecloth here--so it’s the kind of recipe that you should prepare on a day when you are cooking other things or puttering around the house. Once the initial prep is done, you return to it from time to time for a quick stir or transfer to another container. This version is full of vanilla flavor, right from the gorgeous vanilla bean. Using the beans may be a bit pricier, but the taste is worth every penny.