Post #314343 by The Gnomon on Fri, Jun 22, 2007 2:13 PM

On 2007-06-22 12:15, Scottes wrote:
However, when I used the store-bought almond milk I found the taste to have much less quality than the almond method. In fact, I got halfway through the almond-milk method and just threw it all out since it tasted fairly poor. Maybe I didn't use the right brand of almond milk, but I went to 3 stores and ended up with the best I could find.

You're right. I think the processing that store-bought almond milk goes through takes a lot of the kick out of it, but it has two saving graces. 1) It goes through a more effective almond mash filtration, and 2) it's ready right out of the carton. When you use the store-bought stuff you might want to add a few drops of pure almond extract (putting back a little of what their process took out). Be careful, you can easily put in too much extract. The almond flavor in the home-made milk is fairly subtle. The almond extract is not subtle at all.

You might be interested in my Emergency Orgeat recipe. It's painfully simple and takes me ten minutes from start to finish, including clean up if I don't drag my feet. Maybe I'll do a batch this weekend and take some pics. The batches are small BTW, like a cup or two max.

It isn't isn't as good as the stuff that takes two days to make, but that ten minute thing does make it attractive, especially, when you consider that it tastes better than the French orgeat I buy as a backup. That means you can be completely out of orgeat one minute and be making Mai Tais ten minutes later.