A recent visit to Momofuku got me thinking about simple twist on classics. If you are ever in New York City be sure to visit at least one of the Momofuku restaurants. They have some of the best food and desserts I’ve ever tasted. At Momofuku Milk Bar, their dessert shop, you can find things such as cereal milk ice cream, compost cookies and candy bar pie.
I”ve been drinking my homemade almond the same way for a couple of months. After looking over the menu of different ice cream flavors at Momofuku I decided it was time for a change! My first thought was how amazing would fruity pebbles almond milk taste. But I can’t be trusted with a whole box of fruity pebbles in my apartment, it would be gone in a flash. So my next thought was natural sweetness of strawberries. I know this sounds crazy but I absolutely hate strawberries in their raw form. I like strawberry jelly and strawberry flavorings but i just don’t like the consistency of strawberries by themselves! But since we had a bag of unopened frozen strawberries in the fridge it was worth a try. The results were fantastic and make any bowl of plain healthy fiber cereal tasty!
1 Cup Almonds Soaked ( at least 4 hours)
1 Cup Strawberries (about 4 big ones)
5 Cups Water
2 Teaspoons Vanilla
1) Once you have soaked your almonds for at least 4 hours combine all ingredients in a high-speed blender.
2) Blend for 2-3 minutes until the almonds are finely pureed.
3) Strain the milk through a nut milk bag and store in an airtight container.
4) Refrigerate and enjoy!
If you prefer it a bit sweeter you can add soaked dates to the mix before you blend it. I never add them because they always go back before I use them so I stopped buying them!
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