Almond Nectar

Tuesday, March 22, 2005

almond nectarEugene has introduced me to many exciting flavors to swirl around my mouth. A significant player in this flavor party was Genesis Juice, a local juice manufacturer that specializes in raw juices that aren’t pasteurized. Their juice came in funky shaped glass bottles, and entertained us with fresh flavors: green spirulina smoothies, ginger lemonade, strawberry orange, carrot beet, and my all time favorite almond nut nectars in coffee, vanilla, and chocolate. Unfortunately the FDA cracked down on their raw production and demanded that they pasteurize all of their jucies using a heat flash procedure. Genesis buckled down and said “No” that the heat treatment goes against their concept of live raw juice, and the business has unfortunately withered under government pressure to discontinue.

A recent lurking at’s cooking forums yielded a post giving someone’s favorite almond milk recipe. Semira’s recipe calls for soaking the almonds and also includes soaked raisins for sweetness. I took her recipe and played with it searching for the long lost flavor of Genesis’s Almond Nectar, adding dates, coffee and vanilla. The results are truly stunning and have given me many blissful moments the last two days of testing. The resulting milky nectar is sweet and heavily perfumed with a vanilla-like caramel flavor from the added medjool dates. Keep this chilled for a warm tired day and you will be rewarded!

Coffee Almond Nectar, ala Genesis

almond nectar compositionCover with hot water, and soak overnight:

  • 1 cup of raw organic almonds
  • 5 medjool dates, pitted

Pour dates, almonds, and soaking water into a blender and add more water to bring the liquid level 3/4 of the way up the blender. Blend well grinding the almonds as finely as possible to extract their flavor.


  • one pinch of salt
  • 1 tsp of vanilla
  • 1 tsp of coffee extract

Continue blending, tasting the mixture for sweetness levels. Honey can be added to sweeten the nectar.

Stain the mixture through a medium sized sieve, pressing the liquid out of the nut pulp.

The nut pulp can be returned to the blender and ground again with more soaked dates for a second extraction. The resulting product is good, though not quite as flavored as the first extraction.

Strain the liquid through a clean damp cloth for a finer product, squeezing as much of the liquid out as possible. Refrigerate and enjoy!

I’ve had success putting the nut pulp through a second extraction, and also using the nut pulp as an additive in baked goods. Add to scones or muffins, and adjust the flour to compensate for the wetness of the pulp.


posted March 23rd, 2005 at 8:16 am

this sounds so very, very, very good. now where am i going to find raw organic almonds at 2am….

posted January 27th, 2006 at 10:25 am

[...] trying out nectar with gelatin [...]

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