RawSoccerDude
08-20-2006, 09:01 AM
http://i23.photobucket.com/albums/b368/Mikedmb13/Vanilla_Chai_Milk_022106.jpg
"Vanilla Chai Mylk
2 C soaked almonds
4 C water
1 1/2" piece of cinnamon stick
8 dates, pitted
acorn sized piece of fresh ginger root
pinch of allspice
pinch of cardamom
1 vanilla bean, seeds only, no pod
Ok, let me start with substitutions.
1 1/2" piece of cinnamon stick = 1 tsp cinnamon powder
8 dates = agave (1/4 C to start, add to taste)
ginger root = 1/4 tsp ginger powder
allspice = if you don't have it, leave it out
cardamom = if you don't have it, leave it out
vanilla beans = vanilla flavor/extract (tiny drop to start, add to taste)
It would be nice to soak the almonds for 24 hours, but over night will suffice. If you make use of my "Quick Soak" method, you can soak them in just a few hours. I will post a thread on my "Quick Soak" at a later time.
Ok, let me get started. First you add just the almonds and water to the blender and blend. The reason I only do the almonds and water without the other ingredients is because I feel that by limiting the initial ingredients to the blender, you allow the almonds themselves to be blended more thoroughly. If you want to throw it all in at once, you can, but I will leave that up to you. This is just my personal preference on the matter.
Once you have thoroughly blended the almonds/water mixture, you will then strain through a nut mylk bag (or cheese cloth, strainer, etc.). You will then add the strained mixture back into the blender. Add the remaining ingredients and blend. Repeat the straining process and you are finished. I personally like to add it back to the blender one more time for old time sakes and give it another quick blend. Then place the mylk in the refrigerator to chill. I usually keep a couple frosty carafes in the freezer to have on hand. I pour the mylk into the carafes to give the mylk a head start on the chilling process. Sometimes, I will just put the frosty carafes filled with fresh mylk back in the freezer, just don't forget them if you decided to do this.
Once chilled, I like to pour into tall frosty glasses. I usually take the carafes and give them a good shake to generate some froth. I then sprinkle some fresh ground cinnamon on the froth which looks real nice. In the picture, I garnished with fresh "Christmas Berry" which grows wild on my property. You can use your own imagination. Never underestimate the power of garnish
--------------------
Samuel Wilson
pm_msn@msn.com" (taken from rawfood.com recipe exchange)
enjoy!
michael george
"Vanilla Chai Mylk
2 C soaked almonds
4 C water
1 1/2" piece of cinnamon stick
8 dates, pitted
acorn sized piece of fresh ginger root
pinch of allspice
pinch of cardamom
1 vanilla bean, seeds only, no pod
Ok, let me start with substitutions.
1 1/2" piece of cinnamon stick = 1 tsp cinnamon powder
8 dates = agave (1/4 C to start, add to taste)
ginger root = 1/4 tsp ginger powder
allspice = if you don't have it, leave it out
cardamom = if you don't have it, leave it out
vanilla beans = vanilla flavor/extract (tiny drop to start, add to taste)
It would be nice to soak the almonds for 24 hours, but over night will suffice. If you make use of my "Quick Soak" method, you can soak them in just a few hours. I will post a thread on my "Quick Soak" at a later time.
Ok, let me get started. First you add just the almonds and water to the blender and blend. The reason I only do the almonds and water without the other ingredients is because I feel that by limiting the initial ingredients to the blender, you allow the almonds themselves to be blended more thoroughly. If you want to throw it all in at once, you can, but I will leave that up to you. This is just my personal preference on the matter.
Once you have thoroughly blended the almonds/water mixture, you will then strain through a nut mylk bag (or cheese cloth, strainer, etc.). You will then add the strained mixture back into the blender. Add the remaining ingredients and blend. Repeat the straining process and you are finished. I personally like to add it back to the blender one more time for old time sakes and give it another quick blend. Then place the mylk in the refrigerator to chill. I usually keep a couple frosty carafes in the freezer to have on hand. I pour the mylk into the carafes to give the mylk a head start on the chilling process. Sometimes, I will just put the frosty carafes filled with fresh mylk back in the freezer, just don't forget them if you decided to do this.
Once chilled, I like to pour into tall frosty glasses. I usually take the carafes and give them a good shake to generate some froth. I then sprinkle some fresh ground cinnamon on the froth which looks real nice. In the picture, I garnished with fresh "Christmas Berry" which grows wild on my property. You can use your own imagination. Never underestimate the power of garnish
--------------------
Samuel Wilson
pm_msn@msn.com" (taken from rawfood.com recipe exchange)
enjoy!
michael george