Best Thick Creamy Arabic Almond Milk Recipes
THICK CREAMY ALMOND MILK
Thick Creamy Almond Milk will become your new favorite coffee BFF. Mixed in with freshly brewed coffee, the nutty almond flavor shines through and makes you smile in the morning - perfect for that long day ahead of you.
Provided by Michelle
Time 15m
Number Of Ingredients 2
Steps:
- In a bowl, soak the almonds in 1 cup of water and let sit on the counter overnight.
- The next day, rinse the almonds and blend with 2 cups of water. Start at a low setting and work your way up to maximum speed, blending at maximum for about 10 minutes.
- Use in coffee or store in an airtight container for a week.
Nutrition Facts : Calories 26 kcal, Carbohydrate 1 g, Protein 0.9 g, Fat 2.2 g, SaturatedFat 0.2 g, Fiber 0.6 g, Sugar 0.2 g, ServingSize 1 serving
ALMOND MILK RICE PUDDING
This Almond Milk Rice Pudding is an easy and delicious Middle Eastern dessert recipe that's dairy-free, egg-free & gluten-free - healthy take on a classic
Provided by Yumna Jawad
Categories Dessert
Time 32m
Number Of Ingredients 9
Steps:
- Rinse the rice under running water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the almond milk. Cook over medium low heat, stirring, until the almond milk is absorbed, about 5 minutes.
- Gradually add 5 more cups of almond milk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
- Let cool for 5 minutes, then stir in the rose water.
- Serve with pistachios, pomegranate, coconut and cinnamon, if desired.
Nutrition Facts : Calories 178 kcal, Carbohydrate 33 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 325 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
THICK, CREAMY ARABIC ALMOND MILK
Make and share this Thick, Creamy Arabic Almond Milk recipe from Food.com.
Provided by UmmBinat
Categories Beverages
Time 16m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Bring the milk to a boil over low heat.
- Add sugar, ground almonds, and rice flour.
- Cook for 10 minutes, stirring constantly.
- Add the cardamom, stir.
- Strain into individual cups.
- Sprinkle ground ginger over each cup; drink hot.
ARABIC ALMOND MILK
This Milk is served both in summer and winter but its especaily satisfing and warming in winter. Dont know the quantity it makes never measured.
Provided by lemoncurd
Categories Beverages
Time 20m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve the milk powder in the water.
- Allow to come to the boil on low heat.
- Add sugar, almonds and rice powder.
- stir continusly for 10 minutes.
- Add the cardamom.
- Pour into cups Sprinkle ginger if desired.
- Serve hot.
Nutrition Facts : Calories 136.2, Fat 4.5, SaturatedFat 0.4, Sodium 35.4, Carbohydrate 22.7, Fiber 1.3, Sugar 13, Protein 2.4
ALMOND MILK
Based on a recipe in Jennifer Cornbleet's book, Raw Food Made Easy. She says, "Homemade almond milk is more nutritious than boxed nondairy milks." I pour it over my breakfast granola. Prep and cook times include the 8 to 12 hours required to pre-soak the almonds; afterward, this goes together in minutes.
Provided by mersaydees
Categories Beverages
Time 12h
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- SOAK ALMONDS:.
- Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.
- SOAK DATES:.
- Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.
- TO MAKE THE ALMOND MILK:.
- Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.
- Add the remaining cup of water and blend until smooth.
- Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
- Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk.
- Discard the pulp from the strainer.
- Transfer milk to a sealed container and store in the refrigerator for up to five days.
- It will separate, so shake well before using.
Nutrition Facts : Calories 357.6, Fat 29.2, SaturatedFat 2.2, Sodium 192.1, Carbohydrate 18.1, Fiber 7.3, Sugar 9, Protein 12.4
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