If you imagine fresh strawberry almond milk to be fragrant, frothy and intoxicating. You’d be spot on. Unicorn laughter is the closest I can come up with to describe what a sip of this pink elixir tastes like.
We used to go strawberry picking when the kids were little, and raspberry and apple and blueberry. It was one of the long list of summer have-tos. Their list was so long I didn’t make a list of my own. If I had made a list it would have been short.
Finish a cup of coffee while it was still hot
Sleep a whole night through without being woken
Go pee without a child barging in or banging on the door
It seemed no matter how many times we went to the beach or got ice cream cones the kids would say at summer’s end “Next year we’ll go to the beach more. Next year we’ll go apple picking twice. Next year we’ll…”
This summer I roamed the Farmer’s Market on Saturday mornings, watching the sweaty toddlers dance to the the drum’s beat while I shopped for my rosemary plants and swiss chard.
This summer we walked to the ice-cream parlor after dark and bought swirled chocolate and vanilla soft serve. Ice cream tastes different in the dark.
This summer I planted an herb garden by the kitchen door.
This summer we discovered a secret path at sunset populated with tiny bunnies.
This summer I colored my hair gold.I need to laugh, and when the sun is out
I’ve got something I can laugh about,
I feel good, in a special way.
I’m in love and it’s a sunny day.
A healthy and delicious treat for any time of the day. Strawberry Almond milk makes for a rich creamy drink with a delightful strawberry flavor.
- 1 cup almonds skin on or blanched
- 3 cup water
- 1 tsp vanilla extract
- 1 cup hulled fresh or frozen strawberries
Soak your almonds (I use skin on) for 8-12 hours in water.
Once the almonds are fully soaked discard your soaking liquid and pour the almonds and 3 cups of fresh water into your blender. Blend until the nuts are fully pulverized about two minutes.
Now you have a choice: to strain or not to strain. If I am making this for myself I don't strain because I don't mind a little grit. If I am making it for others I usually strain it and used the by product almond meal for cheese making.
Personally I can't stand using cheese cloth and so strain it through a clean unbleached white cotton t-shirt. I have a nut milk bag somewhere but can never find it when I need it. Lol.
Strain your milk, pressing hard on the solids. Now return the almond milk to the blender container.
Blend it up with the vanilla and the strawberries. If it is not sweet enough for you feel free to blend in a Medjool a date or two.
Keep refrigerated if not using right away.