Today’s Vegan MoFo entry was inspired by my favorite tea:
Jewish food writer Claudia Roden, writes in my all-time favorite cookbook, The Book of Jewish Food, that fragrant, rich, homemade almond milk, or Sharbat el Loz, was served in her childhood home in Egypt to break the Yom Kippur fast. Back in the day, before you could run off to the store for a carton of almond milk, I made it like this all the time. I also regularly made hazelnut milk, sunflower seed milk, Brazil nut milk, and more. Now I am lazy and I buy it. But making this today reminded me that fresh nut milk tastes nothing at all like it’s pre-packaged counterpart. If you have never made nut milk on your own before, I hope this post will encourage you to give it a try.
You can just flavor your almond milk with dates and vanilla extract or almond extract. In this recipe I used rose water and cardamom pods to mimic my tea favorite. The end result is sexy and light, luscious and creamy. But if you don’t like rose flavor, no need to use it, the recipe template is the same.
The next question I will be asked is where in Israel to get a nut milk bag. I don’t know that answer, sorry. I brought one with me when we came here. But you can use those cloth bags they sell to cook grain on the top of hamin/cholent. It’s called Sakit Bishul and sold in any cooking store. It’s a little thicker than my nut milk bag, but it would work. You can also drink the milk unstrained if you don’t mind a little crushed almond.
- 1 cup almonds
- 3-4 dates, pitted
- dash sea salt
- 1/2 - 1 tsp rose water, depending on your taste preference
- 3 cardamom pods, or 1 tsp ground cardamom
- Soak the almonds overnight. They will puff up and look like this:
- Drain them and discard the soak water.
- Place the almonds in a blender with the cardamom pods and 4 cups of fresh water.
- Blend for about 2 minutes until the nuts are ground and the liquid is bright white.
- Squeeze the milk through a nut milk bag.
- (You can save the nut pulp and toast it and sprinkle it on cereals etc).
- Rinse the blender.
- Place the strained milk back in the blender and add remaining ingredients.
- Blend until smooth.
- Store remaining milk in the fridge for up to 5-7 days.