Coconut (water) Almond Milk

 

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Only in Los Angeles can you have freshly made nut milk delivered to your door twice a week. I was visiting a friend near Venice Beach who poured my a glass of this elixir––almond milk made with coconut water––oh my god! If only I could get this stuff in Brooklyn! Maybe I should move to the West Coast, where there's local produce year round, and I can get coconut almond milk delivered (by bicycle) in a Mason jar.

Well, I can stay in New York for now, because I've figured out how to make it myself, and it's not that hard. Wherever you are, you can too. It's as simple as steeping ground almonds in coconut water, then straining the milky liquid. Sure, if you could crack a coconut yourself, that would be ideal, but thankfully cartons of coconut water are available just about everywhere now (Harvest Bay and Trader Joe's brands taste freshest to me). If you don't have a food processor for grinding nuts (or you just don't want to get it out) you can cheat: Bob's Red Mill sells bags of almond meal, and they work just fine.

I'm generally not a fan of kitchen tools that serve only one purpose, but after making a dozen batches of this, I bought a nut milk bag. It makes this process even easier. They cost only a few dollars, and you can find one at a health food store or online. Before that, I used a small cotton produce bag. Doubled up cheescloth knotted with a piece of kitchen twine will also work––improvise with what you have on hand.

Describing something as ambrosial is overdone and sounds cliché, but this really is! You won't even want to use it for cereal, it's so preciously delicious. 

 

Coconut (water) Almond Milk

makes 1 quart

  • 1/2 pound (about 2 cups) finely ground almonds
  • 1 quart (4 cups) coconut water

1. Bundle the ground almonds in a nut milk bag, small cotton bag, or doubled up cheescloth, and tie it tightly.

2. Put the bundle in a large nonreactive bowl, and pour the coconut water over it.

3. Leave this for 6-8 hours, or overnight, occasionally squeezing the bag to incorporate the coconut water and nut meal. It will realease a milky liquid.

4. Squeeze and knead the bag to mix the nuts and water one last time, then lift it out and squeeze it over the bowl to wring out all the milk. (Save the spent almonds to use in muffins, bread, or pancakes) .

5. Funnel the milk into a jar or bottle. Keep refrigerated, and shake before using. Don't worry if it separates! This keeps well for three to four days. It will ferment if you keep it much longer, so drink up!

 

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