Barista Almond Milk
Finally, a recipe for homemade frothy almond milk! Using a simple hack, you can make a homogeneous, creamy, low-cost milk that produces a fluffy, thick foam, just like a professional barista!
Makes About Four Cups
- ½ cup raw almonds soaked overnight no need to remove the thin skin
- 4 cups water
- ¼ tsp Xanthan Gum
- pinch salt
Drain the almonds and transfer to a blender.
Add water, salt, and xanthan gum.
Process at high speed for about a minute.
Line a four-cup measuring jug with a nut-bag, and pour the mixture into it.
Squeeze the bag as hard as possible to get as much milk as possible. Then, pour the milk into a saucepan; Save the solids left in the bag for other uses.
Heat the milk over medium-high heat, stirring occasionally until it almost reaches boiling point (don't let it boil). Remove from the heat and let cool to room temperature* see note at the end.
Transfer to a bottle, close, place in the fridge, and let cool for a few hours. To froth: pour milk into the frother, press the start button, and let it work until you get the desired consistency. Add this frothy milk to coffee, hot cocoa, chai latte, etc.
The milk keeps in the fridge up to three days.
Shake well before use.
- You can froth the milk immediately after removing it from the heat, and you will still get thick foam. However, if you let the milk cool before frothing- the foam will be denser and thicker. But as mentioned, you can get a good result even without cooling.
- Almonds have a natural sweetness; Those who want it sweeter can add maple or agave syrup to the blender. You can also add a few drops of vanilla extract.
- If you don't have a frothing device, you can froth it in a "Bodum" carafe for coffee: heat milk in the microwave or stove, pour it into the carafe, push and pull the rod with the coil - until you get a foam. You can also whip with a small battery whisk.