385 – Moroccan Almond Milk / حليب اللوز
- 1 cup of raw unsalted almonds + water for soaking
- Pinch of salt
- 2 tablespoons honey (to taste)
- 4 cups water
- 1 teaspoon orange blossom water (optional)
1- Place the almonds in a large bowl and soak in water overnight (8 hours)
2- The next day, drain the almonds and discard soaking water
3- Place the almonds, honey, pinch of salt, and 4 cups of water in a blender. Blend on high for 1-2 minutes until you get smooth milky texture.
4- Strain the almond milk using a sieve, then take the reminder of the almond chunks, put in a cheese cloth and squeeze until you get all the milk out.
Note: You can use the remaining almond pulp in cookies!
5- Place the almond milk in a jar. Add orange blossom water (to taste) to the milk and shake well.
6- Keep almond milk in the fridge for up to 4 days.