An ancient and delicious dairy substitute, useful in baking but also good as a straight cold drink.
Recipe information
Yield
makes 4 servings
Ingredients
1/2 pound blanched almonds, very finely chopped or ground in a food processor
1Ā 1/2 tablespoons almond extract, optional
Sugar to taste, optional
Preparation
Step 1
Combine the almonds and 1 quart water in a blender or food processor; blend until the mixture is as smooth as it will get. Let sit for 10 to 20 minutes.
Step 2
Strain through a fine-mesh strainer, lined with cheesecloth if necessary; taste and add the almond extract and sugar if you like. Refrigerate for up to 3 days.
The Best Recipes in the World by Mark Bittman. Ā© 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
