Tag: almond milk

Almond Mylk 12 Ways \\ Sweet Laurel

At Sweet Laurel, almond mylk is one of our favorite pantry staples. We use it in baking, in pasta sauce, in our morning coffee, it’s a flavor panacea for anything in need of a bit of richness and roundness. We even like drinking it straight, too. Almonds contain delicious, filling fats, and are a good source of protein, making a glass of almond mylk a lovely afternoon pick-me-up. This simple drink is the perfect canvas to let your palette run wild, so we compiled our favorite flavor combinations for this cool, refreshing drink. But have fun with it and get creative!

Almond Mylk 12 Ways \\ Sweet Laurel

Almond Mylk 12 Ways \\ Sweet Laurel

*Note: For the longest lasting nut mylks and juices, work with cold ingredients and refrigerate immediately.


 

Sweet Almond Mylk Base Recipe:

Makes 5 cups of Milk


 

Ingredients:

2 cups raw almonds, preferably organic

4 cups cold filtered water, plus more for soaking

2-3 Medjool dates, pitted and chopped

1 vanilla bean, cut in half

1 pinch of Himalayan pink salt


 

Directions:

Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight (or 8 hours) in the refrigerator. The longer the almonds soak, the creamier the almond milk.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.

Combine the almonds, half of the vanilla bean, dates, a pinch of salt, and water in a blender. Blend at the highest speed for 2 minutes until the almonds are a very fine meal and the liquid is opaque.

Line a strainer with cheese cloth, or use a nut milk bag, and place over a bowl. Pour the almond mixture into the strainer.  Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate almond milk immediately. Store the almond milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!


 

Here are our fun variations!


 

Chocolate Banana

Sweet Almond Mylk Base

1/2 cup unsweetened cocoa powder

1 banana, peeled and chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Tumeric black pepper

Sweet Almond Mylk Base

1 two inch nub of turmeric, or 2 tablespoons powdered turmeric

1 teaspoon freshly ground black pepper

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cinnamon Date

Sweet Almond Mylk Base

1 tablespoon cinnamon, ground

Extra two dates, pitted

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Matcha Mint Chocolate

Sweet Almond Mylk Base

1/2 cup mint

1/2 cup grated cacao, stir in at the end

2 tablespoons matcha

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

 


 

Chai

Sweet Almond Mylk Base

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon freshly ground black pepper

1/8 teaspoon fennel seeds, ground

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Blackberry Honey Vanilla

Sweet Almond Mylk Base

1 1/2 cup blackberries

Replace dates with 1/4 cup honey

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cold Press Coffee

Sweet Almond Mylk Base

1 cup cold pressed coffee

1/2 teaspoon cinnamon

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Strawberry Rose

Sweet Almond Mylk Base

1 teaspoon rosewater

1 1/2 cup strawberries

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Lavender Rosemary Honey

Sweet Almond Mylk Base

1 tablespoon lavender, ground

2 teaspoons rosemary, chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Orange Creamsicle

Sweet Almond Mylk Base

1 orange, peeled with a vegetable peeler

1/4 cup orange juice

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Power Mylk

Sweet Almond Mylk Base

2 teaspoons roasted dandelion

2 teaspoons reishi powder

2 teaspoons maca

2 tablespoons Chia seeds

Prepare almond mylk as you normally would, but add the above ingredients, except the chia seeds, just before blending everything together. Strain, add the chia seeds, and store as directed above.


 

Greens

Sweet Almond Mylk Base

2 cups spinach

3 kale leaves, stalk removed

2 romaine leaves

2 sprigs mint

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

Chocolate Dipped Macaroons with Vegan Eggnog \\ Sweet Laurel

Santa is getting an upgrade with these Chocolate Dipped Coconut Macaroons paired with Vegan Egg Nog. This perfect combination of holiday favorites will satisfy all at your next holiday gathering. The eggnog is not too rich and has the perfect pop of flavor. Enjoy, and we wish you all a beautiful holiday season!

Coconut Macaroons with Vegan Eggnog \\ Sweet Laurel

Coconut Macaroons with Vegan Eggnog \\ Sweet Laurel

Coconut Macaroons with Vegan Eggnog \\ Sweet Laurel

Chocolate Dipped Coconut Macaroons


 

Ingredients:

1 1/2 cup almond flour

3 cups shredded coconut

1/2 teaspoon Himalayan pink salt

3/4 cup maple syrup

4 egg whites

1 teaspoon vanilla extract

Directions:

Preheat oven to 350.

Combine all ingredients in a bowl and mix well. Using a small ice cream scooper, scoop ball – like rounds onto a cookie sheet.

Bake about 15 minutes. You can bake longer if you’d like your macaroons to be crispy. Allow to cool in pan about 10 minutes. Move to rack to cool.

Dip cooled macaroons in chocolate sauce, then let set for at least 10 minutes. Enjoy!


 

To prepare chocolate sauce:


 

Ingredients:

2-3 ounces unsweetened chocolate

2 tablespoons maple syrup

Directions:

Melt chocolate over low heat. Allow to cool, then add maple syrup.


 

Egg Nog

Makes about 4 cups


 

Ingredients:

2 cups almonds, soaked overnight

3 dates

1 teaspoon vanilla extract

1 teaspoon turmeric

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

Directions:

Combine almonds in Vitamix or high-speed blender with 4 cups of water. Add all remaining ingredients. Blend on high for about 1-2 minutes. Strain through cheesecloth into a bowl. You may wish to switch the egg nog to a pitcher, then store in the fridge until serving.

Enjoy!

Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread is a buzz word this time of year, that is why Kitchy Kitchen and I made a video all about this delicious Paleo version! Check out her YouTube video for a tutorial, and we hope you enjoy!

Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread

Yields 4 – 5 mini loaves or two standard loaf pans


 

2 cups almond flour

1-2 tablespoon (s) cinnamon

1 teaspoon ground ginger (optional)

1 teaspoon nutmeg (optional)

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

1 cup pumpkin puree

1/2 cup maple syrup (or less for less sweet)

1/4 cup melted coconut oil

2-3 eggs*

1/4 cup coconut milk or almond milk

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar


 

Preheat oven 350°F.

Mix pumpkin, maple syrup, melted coconut oil, eggs, coconut milk, vanilla and apple cider vinegar. Slowly add in flours, spices, baking soda and salt. Stir to combine and pour into standard size loaf pan. Bake for 30-40 minutes. Cool completely, take out of pans, and enjoy!

*For a vegan option, substitute 3 eggs with 3 tablespoons of flaxseed. For each tablespoon of flaxseed, add 3 tablespoons of water (total 9) and let it sit for about 10 minutes.

Paleo Margherita Pizza \\ Sweet Laurel

Paleo + Italian. Not usually seen in the same sentence, but today is an exception. As you all know by now, my husband Nick is a sexy Italian, hence my last name, Gallucci. My all time favorite thing is to make dinner for Nick, and ever since I created this recipe, it has become part of our weekly meal plan. We topped this pizza with my favorite red pepper pesto and Kite Hill Cheese. If you don’t know about Kite Hill yet, it is the best almond milk based cheese. This pizza actually tastes like pizza. Make it, you won’t regret it!

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza \\ Sweet Laurel

Paleo Margherita Pizza 

Yields 2, 12 inch pizza crusts


 

2 eggs

1 cup unsweetened almond milk or coconut milk

1/2 cup cassava flour

1-1/4 cup almond flour

1/2 teaspoon Himalayan pink salt


 

Preheat Oven 425.

Whisk together eggs and almond milk together in a bowl.  Add flours and salt and mix well.

Layer a baking sheet with parchment paper. Spread dough into two large circles. Bake for 15 minutes, then top with Red Pepper Pesto (recipe below). Sprinkle with Kite Hill Soft Fresh Orginal. This is delicious almond milk based cheese is available at most Whole Foods Markets of http://www.Kite-Hill.com) Bake another 5-10 minutes. Remove from oven and allow to cool. Before serving, top with fresh basil. Enjoy!


 

Toppings:


 

1 cup Red Pepper Pesto (recipe below)

1 cup Kite Hill Soft Fresh Original Cheese, crumbled

1 cup fresh basil, sliced thin


 

Red Pepper Pesto


 

2 red bell peppers (washed, cored and quartered)

1 clove garlic with skin on

1 lemon, juiced

1/8 cup olive oil

1 teaspoon salt

1/4 cup pine nuts


 

Preheat oven to 425.

Roast peppers and garlic about 15 minutes. Remove from oven and allow to cool.

Place peppers in blender. Remove skin from garlic and place in blender with lemon juice, olive oil, salt and pine nuts. Blend on high until smooth. Remove from blender and use as a sauce.

Enjoy!

Other Nut Mylks \\ Sweet Laurel

Almond mylk this, almond mylk that. Almond mylk seems to be getting all of the nut mylk love lately and I’m sick of it! Well, not really – I LOVE almond mylk – but it does seem like it’s Dianna Ross to the Supremes of nut mylks, soaking up quite a bit of that spotlight. Other nuts can make delicious nut mylk too, and it’s the easiest way to play around with flavors. Imagine hazelnut mylk in your coffee, or making a rum milk punch with pecan mylk instead. These are some of my favorite combinations below, but have fun with it!

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet LaurelNut Mylk, 4 ways


 

Cashew Citrus


1 cup raw cashews, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons honey

1/2 teaspoon lemon zest

1/2 teaspoon orange zest

1/2 teaspoon lime zest

1 pinch of sea salt


 

Cinnamon Pecan


1 cup raw pecans, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons maple syrup

1/2 teaspoon cinnamon

1 pinch of sea salt


 

Coffee Hazelnut


1 cup raw hazelnuts, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons maple syrup

1 tablespoon coffee beans

1 pinch of sea salt


 

Pistachio Rose


1 cup raw pistachios, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons honey

1/2 teaspoon rosewater

1 pinch of sea salt


 

For all mylks:

Place the nuts in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the nuts soak, the creamier the almond milk.

Drain the nuts from their soaking water and rinse them thoroughly under cool running water.

Combine the ingredients in a blender. Blend at the highest speed for 2 minutes until the nuts are a very fine meal and the liquid is opaque.

Line the strainer with cheese cloth or nut bag, and place over a bowl. Pour the almond mixture into the strainer.  Press all the nut milk from the nut meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much nut milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate nut milk. Store the nut milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!