Prep Time:
2 Minutes
Cook Time:
7 Minutes (plus overnight soaking)
Yields:
40 Ounces
Author: Kim B.
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- 1 Cup Almonds, WinCo Bulk Bin# 2037
- 5 Cups Hot Water (not boiling hot, just hot to the touch)
- 1/2 Tbsp Vanilla Extract
- 1 Tbsp Honey
Ingredients:
Method:
In a food processor, chop the almonds into large chunks. You can also do this on a cutting board – neatness does not matter.
In a large container (I used a gallon-sized freezer bag), combine the chopped almonds with the hot water. Refrigerate and let soak overnight.
Pour off the remaining liquid into a large pot.
Place the water-logged almonds back into the food processor. Process to as fine a mash as your gadget will allow.
Add the mashed almonds to the liquid in the large pot.
Add in the vanilla extract and honey. Heat over a medium heat about seven minutes – stirring occasionally.
Use a cheese cloth or tea towel to strain off the pulp. See photo below for example. I placed a tea towel over a tall glass (something with a wider mouth will work much better – use whatever you’ve got). I secured the tea towel in place using a rubber band. Then, slowly pour the heated almond concoction into the towel/cheese cloth. You can use a whisk to assist in getting the liquid to pass through the cloth.
Once all of your almond mixture is transferred to the cheese cloth, gather the edges and begin to wring out the remaining liquid. Twist in one direction til you think you have all the liquid, unwind and twist in the opposite direction. Do this several times until you are sure you have all the liquid.
Transfer to a container for storage in the refrigerator. Will keep for up to a week.
PHOTO CREDITS: www.thefamilypracticeblog.com