It’s maple syrup season. This is the time of year that sugar maples release their sap and it’s turned into that beautiful golden liquid that makes pancakes sing. It also makes coffee, oatmeal, and baked goods so much more interesting.
Recently I was lucky enough to dine at Andrew’s, a lovely little restaurant in Delafield, Wisconsin. The menu included an outrageously good vegan meal, but what really knocked my socks off was the almond milk that our thoughtful server brought to our table with our coffee. He knew that I was a vegan, and he realized that I wouldn’t be adding cow’s milk to my coffee, so he kindly put the most delicious homemade almond milk next to my coffee cup -one taste and I was like – oh my God! It was so sweet and creamy that I had to share it with everyone at our table, and they all loved it as much as I did. Needless to say, there wasn’t a drop left in the little pitcher once it got back to me.
The recipe was a “secret,” but my palate was sophisticated enough to pick up vanilla and a hint of maple. I made a vow to myself that I would make almond milk at home that tasted just as delicious, if not better, and I did.
If you’ve ever made your own almond milk, you know that there isn’t anything better. There isn’t a mass produced brand that can come close. Fresh milk is creamier and has a smoother taste. It might take a little time (and I mean little), but it’s actually so easy that it doesn’t even make sense to buy store bought. Besides, would you rather drink something that has locust bean gum, lecithin, or carrageenan added to it, or just almonds and filtered water from your kitchen? Yeah, I thought so.
Anyway, on to my delectable recipe that was inspired by Andrew’s secret recipe.
First you need to make plain almond milk, then you can make the flavored version, so gather up your ingredients.
Now taste it. Well………..uh, huh, right! Sooooo good!!
It’s so yummy it makes me do a little happy dance. A very nice way to begin the day.