1 cup raw almonds
1 1/2 cups water
1/4 cup tapioca
1 teaspoon vanilla
1 teaspoon coconut extract
1/2 teaspoon salt
1/3 cup honey or 1/2 cup sugar
3 cups water
1. Blend almonds and water for about
1 minute. Add 3 cups water and blend briefly.
2. Place a cloth-lined sieve over a kettle and pour
the blended almonds and water through the cloth. Close up
cloth securely around the almond pulp and squeeze out as much
of the milk as you can. Discard pulp.
Hint: Instead of sieve, use nut milk bag if available.
3. Add remaining ingredients to almond milk in kettle and sir
occasionally while bringing to a boil. When it is barely beginning
to boil (steam is rising and first little bubble rises), remove from
heat, place in shallow container and cool quickly in the refrigerator.
Over boiling will result in a less-desirable thick and gummy consistency.