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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Homemade almond milk, with sugar and spice.
WHO: Onetribegourmet is a realtor and food blogger in Philadelphia who loves to travel.
WHAT: Homemade almond milk, without an overnight soak.
HOW: Throw some almonds in a food processor, process into a paste, then simmer in water. Strain, then spike with orange blossom water and cinnamon.
WHY WE LOVE IT: Making almond milk from scratch is a perfect example of kitchen magic; each time we do it, we can't believe how easy -- and how good -- it is. We love the way onetribegourmet flavors hers -- we'll take a glass with breakfast, and with our afternoon snack.
1 1/2 cup blanched almonds
1/2 cup sugar (use as much or less sugar)
3 cups water
1 teaspoon orange blossom water
Pinch of ground cinnamon for sprinkling
Photo by James Ransom
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