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COCOMONDILLA MILK
Nectar of the Gods? Well modesty prevents me from making that
claim in so many words but this all-raw, dairy free milk is about as
good as it gets.
Firstly you need to soak your almonds (chemical free or organic
if possible) over night in a bowl of water (ll to an inch above the
almonds) with 1/2 tsp of good quality salt. I keep the bowl in the fridge
to ensure the almonds are cool for processing which ensures the best
press in the Hurom. The next day I’ll rinse the almonds thoroughly (this
removed the enzyme inhibitors which are a not digestive friendly) in a
colander and mix in the 1cm cut pieces of vanilla.
Now for the fun part - simply place a handful of almonds into the
Hurom feeder chute whilst pouring in your chilled coconut water.
Pouring the coconut water from a bottle makes this job easier. For
those of you with a Juice Cap tted to your Hurom, this process
is simplied further by closing the Juice Cap and managing the
proportions based on the bowl capacity.
Variants of this milk can be made by using different nuts such as
brazils, macadamias and hazelnuts. You can switch the coconut water
for just ltered water and sweeten with dried fruit (dates and gs work
great) which has been soaked in a small amount of water overnight
(include the syrup that results in this process!).
Finally, if you want to make the most amazing chocolate milk you’ll
ever taste, simply soak 50gms of cocao nibs in coconut water over
night and process through the Hurom with the nuts.
• 200-250g Raw Almonds
• 800 ml Coconut Water
• 1 Vanilla Bean
• 50g cacoa nibs (optional for chocolate milk)
HUROM’S
TOP 4 JUICES
www.hurom.com.au
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