Saturday, March 03, 2007

Revelations Part I

*Just Braise has moved. Please visit me at!*

I apologize, but prompt drinking was essential...

Almond milk (homemade) + chocolate ice cream (Breyer's) = an amazing milkshake

Okay, so it's a little icier than creamy, but flavor makes up for it. If there is an almond infused chocolate bar out there please tell me. When Hershey's begins to make almond-chocolate syrup for my chocolate milk don't even attempt to hold me back.

I made one small milkshake for myself and all D heard was, "Oh gosh."
"This is so good."
"Gimme. [Taste] Oh... this is so good. Make me one?"

As I've been going through The Cook's Book, I've been making random foods if I have ingredients on hand. In the Fruits & Nuts section I found a simple recipe for almond milk:

1 part blanched and skinned almonds (you can buy them like this, they are the all white, slightly unappetizing looking ones.
4 parts boiling water

1) Grind almonds in a food processor until they resemble course breadcrumbs. Put in bowl
2) Add boiling water, cover and let steep for at least 30 minutes.
3) Pour the mixture through a fine mesh strainer, press the ground nuts to release all the milk

It is good like this but I added a touch of honey and a dash of pure vanilla extract to spike the senses.

I have bought almond milk before and love it, but often find the storebought kinds too sugary. This homemade recipe is so simple and far superior. D and I used this milk in coffee this morning, deliciously nutty. It would be great in oatmeal. But tonight it hit peak flavor mixed with chocolate ice cream. Pure loving decadence.

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