Yield
Serves 2

For a sweet breakfast treat, homemade almond milk mixes with espresso for a morning boost.

  • 1/2 cup plus 2 tablespoons raw unsalted almonds, soaked for several hours or overnight
  • 1 cup hot water
  • 2 tablespoons agave nectar
  • 1 teaspoon ground espresso powder
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon kosher salt
  • 1 1/2 teaspoons cornstarch

Rinse and drain the almonds. Add to a highspeed blender, along with the fresh hot water and the agave nectar, espresso powder, almond extract, and salt. Puree until smooth, about 1 minute. (Do not strain.)

Pour into a small heavy saucepan. Spoon 2 tablespoons of this mixture into a small bowl, and whisk in the cornstarch until smooth.

Bring the mixture in the saucepan to a boil over medium-high heat. Once the mixture comes to a boil, whisk in the cornstarch mixture, stirring, and boil until the pudding thickens, 2 to 3 minutes. Pour into two 8-ounce dessert glasses or coffee cups. Serve warm or cover, chill until cold (at least 2 hours), and serve cold.

Copyright © 2016 by Dina Cheney from The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks, published by Atria Books, a division of Simon & Schuster, Inc.