One of the more popular applications for our culinary blenders is the creation of nut milks. In this recipe, we share a version of almond milk that is specifically designed for use in our EXPEDITOR™1100 series, which means it yields a larger volume for multiple applications.
Visit culinaryblenders.com today to see the video for this recipe and to download a copy of the recipe eBook.
Almond Milk
Ingredients:
500 g whole almonds
~3 L filtered water
8 g salt
2.5 g Xanthum gum (optional)
Cooking Instructions:
- Cover almonds with 2 inches (5 cm) of water and soak overnight, at least 12 hours.
- Drain almonds, discard water and rinse. Heat 2 L of water. Add almonds, salt and water to the EXPEDITOR™ 1100 Series culinary blender and process for 2-3 minutes. If using, add xanthan gum with blender running to change viscosity and stabilize.
- Pass through chinois or 2 layers of cheesecloth, squeezing out all of the liquid.
- Transfer to sealable glass jar and refrigerate. Yield 1.5L
Note: This recipe has been written for the EXPEDITOR™1100 series Culinary Blenders with Variable Speed Control and 4L/1 gallon container. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
Find out more about the EXPEDITOR™ Family of Culinary Blenders and get some additional culinary inspiration at culinaryblenders.com. If you have an interesting story about your offerings, some recipes you would like to share with the rest of the HBC community, or an intriguing customer service experience to share, we would love to hear from you. The best stories will reference your name and your establishment, and could garner you some national or even international publicity. Please share your stories here.
