Homemade Almond Milk
1 cup of raw almonds, preferably organic
2 cups of filtered water
Put one cup of almonds into a bowl with enough water to completely cover the almonds. Let them soak overnight, at least 8 hours or up to two days.
Drain the water off in a colander and rise again with filtered water. Place the almonds in your blender. This is where the magic happens!
Watch your almonds transform into this beautiful creamy milk.
After a few minutes, pour the almond milk into a nut bag held over a bowl. Squeeze away. It’s actually very therapeutic! Squeeze until you can’t squeeze any more and only pulp is left in the bag. (the pulp can be saved/frozen for other recipes).
Add 1 teaspoon of vanilla and some cinnamon to your almond milk and pour into your milk bottle and chill in the refrigerator. I made this as unsweetened almond milk. If you would like to add a sweetener, I would recommend either honey, agave or two medjool dates and a cinnamon stick added to the blender. You will never go back to store bought almond milk! The recommended duration in the refrigerator is 3-4 days for maximum freshness, but I found that it doesn’t last that long, it’s so yummy!