By Setareh Kiumarsi
Ingredients for Almond Milk:
20–30 whole almonds (foreign) or 30–40 (Iranian)
1 cup warm water
2 tablespoons honey
Optional spices: vanilla, cardamom, saffron, rose petals
Ingredients for Coconut–Almond Milk:
20–30 whole almonds (foreign) or 30–40 (Iranian)
2 tablespoons desiccated coconut
1 cup warm water
2 tablespoons honey
Optional spices: vanilla, cardamom, saffron, rose petals
Instructions:
1. Peel the almonds:
Place the almonds in a bowl and pour boiling water over them. Let sit for 10 minutes, then drain. Repeat with fresh boiling water for another 10 minutes. This makes it easy to remove the skins.
2. For Coconut–Almond Milk:
Soak 2 tablespoons of desiccated coconut in a small amount of water.
3. Blend the milk:
Put the peeled almonds in a blender. Add 1 cup of water. If making coconut–almond milk, add the soaked coconut as well. Add 2 tablespoons of honey.
4. Optional spices:
If you like, add a pinch of any of the optional spices (vanilla, cardamom, saffron, or rose petals) and blend again until smooth.
5. Strain the milk:
Pour the mixture through a clean cotton or muslin cloth to remove any solids.
6. Serve:
Your almond milk or coconut–almond milk is ready! Enjoy!
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
