If you’re looking for almonds that are (1) extra fatty, (2) organic, and (3) not grown in drought-ridden California, check out Terrasoul. (Almonds are a thirsty crop; these are grown in Spain.) Scotty bought these at Christmastime and we enjoyed some tasty holiday nog. Bake the resulting almond meal on low heat and use it for granola, nut flour, or as chopped nuts our Cranberry Crumble recipe (oilandsalt.org).
Terrasoul Almond Mylk & Egg Nog www.terrasoul.com
1 cup Mylk almonds
4 cups filtered water (or 2 cups for cream)
pinch of salt
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1-2 Medjool dates for sweetness (optional)
1 teaspoon vanilla extract (optional)
1/2 teaspoon almond extract (optional)
SOAK. Cover 1 cup almonds with water. Soak 8-12 hours.
RINSE. Drain almonds and rinse thoroughly.
BLEND. Add almonds to 4 cups filtered water. Blend well. Add dates and vanilla if desired.
STRAIN. Pour almond milk through nut milk bag or cheesecloth and squeeze to remove pulp.
CHILL. Keep in airtight container 3-5 days in the fridge. Best when fresh.
Almond Nog:
Add 1/2 tsp cinnamon, 1/4 tsp nutmeg & ~1 tablespoon sugar to a cup of almond cream
Add bourbon, whiskey, and or rum to taste