I’m more of a whole milk guy myself, but I’ll dabble in the occasional almond milk in my coffee if we have it in the fridge. The big question I always had was how on earth do they get that creamy delicious liquid out of those dry, hard, chalky almonds?!
I found out for you, thank to the fine folks over at thekitchn.com. You can even make it at home it turns out…
The process essentially involves soaking almonds in water overnight or for up to two days — the longer you soak the almonds, the creamier the milk will be. Drain and rinse the beans from their soaking water and grind them with fresh water. The resulting liquid, drained from the almond meal, is almond milk.
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