Milks (Just A Reminder)

[Dee]

Almond Milk
2 cups almonds - soaked 12 hours
4 cups pure water
4 - 5 dates
1 teaspoon almond flavoring (or vanilla if you prefer)
Drain soaked almonds and place in blender
Add water, dates, and flavoring.
Blend until nuts are pulverized (about 2 minutes in blender.
Pour into a fine mesh bag and "milk the almonds." Refrigerate well before serving.
This recipe may be made without the dates and flavoring to use the milk in soup, etc. recipes.
If a dessert milk is wanted add honey and flavoring later.

Rice Milk
1 cup cooked rice (white or brown)
4 cups warm water
1 teaspoon vanilla extract
1/4 cup almond or cashew pieces
Place all ingredients in a blender and blend until smooth.
Let the milk set for about 30 minutes.
Then without shaking, pour the milk into another container, leaving most of the sediment in the first container.
This makes about 4 to 4 1/2 cups.

Rice Milk
4 cups hot/warm water
1 cup brown rice (you can either soak the rice for 48 hours or cook rice according to instructions)
4 chopped dates
Mix all ingredients in blender until smooth.
Let the milk set for about 30 minutes; then, without stirring, pour the milk into another container, leaving most of the sediment in the first container.
Or, if you have a juicer, run milk through the juicer.
If it needs to be even thinner, run it through a cheesecloth. The juicer usually does the trick.
This makes about 4-4 1/2 cups.

Sesame Milk
1/2 cup sesame seeds, soaked
4 cups pure water
Can add sweetener
Blend until liquified, strain, and serve.