ALMOND HOT COCOA

INSTRUCTIONS

• Soak the whole almonds in 478g of cold filtered water for at least 24 hours.
• Drain the nuts and put them in a blender with 355g of fresh, filtered water.
• Blend for 3 minutes at high speed.
• Scrape down the sides and add up to 200g of fresh filtered water to the blender.
• Blend for at least another minute.
• While the blender is running, place a fine-mesh strainer a large measuring cup or bowl. Line strainer with cheesecloth to capture fine particles.
• Pour blended almond pulp over a strainer and allow to strain naturally for about 5 minutes. Gently press the pulp with the back of a ladle to press liquid thru.
• After 15 -20 minutes of draining, carefully draw up edges of the cheesecloth and twist them together as you start to press into a ball of pulp to extract the remaining milk.
• Pour strained almond milk into a lidded glass jar, and chill. It should keep well in the refrigerator for 3-4 days. Give the jar a shake before serving.  

Burnt Caramel Base

• Place the sugar in a heavy-bottomed pot. Place over medium heat and cook, stirring occasionally with a wooden spoon, until sugar melts.
• Then continue to cook, without stirring, until the sugar turns deep amber.
• If any crystals start to form on the sides of the pan as the sugar darkens, wash them down with a wet pastry brush.
• Just before the sugar turns black, the sugar syrup may foam up. If it does, reduce the heat to low and, wearing an oven mitt, carefully stir foam down.
• When the sugar is ready, it will smoke, and large bubbles will break on the surface.
• While the sugar is cooking, bring water to a boil in a small saucepan. When the sugar is black, remove from heat and a fine-mesh sieve or splatter screen over the pot with sugar. Wearing an oven mitt, slowly pour the hot water into the sugar syrup a little at a time. The mixture will sputter, steam and foam. Be careful, as it is very hot.
• Allow to cool, store at room temperature indefinitely. This syrup can be used for many baking applications.