Almond Milk

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Non-dairy beverages are coming in all sorts of fascinating forms. My mom is a hemp milk drinker (after a series of explanation on its not having THC properties); my sister gets down with coconut; plenty of people get their liquid oat on; and I really love almond milk.

A friend with nut allergies walked into our kitchen the other day, expertly scouted the area, and murmured:

“I hear you’re milkin’…”.

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My partner, Michael, and I ventured over to Whidbey Island the other Friday. It is an escape that I am singularly grateful for: the too-obvious opportunity for reenactments of “Titanic”.

Sans ice bergs.

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We enjoyed: hearty coffee/spicy chai, extraordinarily mindfully sourced sandwiches with cranberry sauce, quiet change.

We did not enjoy: Michael’s car being not at all meant for pothole-laden gravel roads (did not enjoy; he enthusiastically pursued), early closure times, homework, the bumper sticker “Piss off a liberal: buy a gun”.

Liberalism is “of the individual”. This imaginary divide!

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Perhaps unification and the (true) liberation of veiled ideology can be found in the common needs of subsistence.

Food! Among others. Like, you know, drum kits and books and stuff.

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Almond milk probably isn’t very universally righteous. But it’s a provocative process, cracking those shells. Soakin’. Blendin’. Cheeseclothin’. Sanitizin’ all surfaces so that our friend, Kellan, doesn’t require the haphazard stab of an EpiPen.

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Almond Milk

makes 2 cups creamy milk (not dirty)

adapted from: Green Kitchen Stories (their colorful app), The Kitchn

total time involved: 1-2 days for soaking, 10 ish minutes for assembly

Ingredients:

  • 1 cup raw nuts (almonds, in this case)
  • 2 cups water for blendin’ plus more for soakin’
  • 1 tbsp. spices, should you want them (i.e., vanilla bean, cinnamon, cloves)

Directions:

  1. Crack nuts if in such form until you have one cup’s worth. Fight the tedium.
  2. Soak nuts with in a jar, bowl, whathaveyou, with about an inch of water-coverage (I ended up using a bit more water than that). Do so for up to two days. This is a recommended process according to your preference: the longer the soak, the creamier the milk. I waited two days and actually might experiment with one and a half for oatmeal-related milk-purposes; Michael found it as potent as cream in his coffee.
  3. Upon desired soak, rinse the almonds in a colander.
  4. Blend with two cups fresh water for at least two minutes.
  5. I am less than committed to this step as well — Green Kitchen Stories advised lining a colander with a cheesecloth or nut bag (I don’t know where to track down the latter) and then strain the milk.
  6. You’ll need to squeeze the cloth/bag with all your delicate might until the milk is thoroughly filtered. I struggled with strainin’. My almond meal was quite thick, and proved an obstacle until I forewent the colander and just used the cheesecloth. Even then, though, things were thick and my milk proved to be just slightly gritty (not detrimentally). I am going to hunt down a nut bag. But, anyway, I salvaged the almond meal and intend to make bars or a tart with it.
  7. Add spices, if you please. My almond milk was particularly almond-y. Vanilla bean innards could make for an excellent flavor pairing/neutralizer.
  8. Seal in a mason jar. Certain sources state that homemade nut milk can last for up to two days, other for four to five. Mine did fine for nearly a week.
  9. Stir in with coffee, tea, oatmeal, buckwheat or any other translated milk situations!

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-Bette Jane

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