Recipe Notes

1. Grab a cup of almonds...
   
2. Soak overnight in water
   
   
3. Take your soaked almonds and rinse them off. DO NOT reuse this soaking water since it contains enzyme inhibitors, phytic acid, etc. Also, generally floating almonds at this stage mean they are rancid. Toss those.
   
   If you’re in a hurry, you can use blanched almonds instead of soaking them overnight, but the flavor will alter slightly since the almonds will no longer be raw--it will taste less like amaretto and more mild. Blanching is done by boiling water, then adding the almonds to the pot for about 5 minutes, then draining, then following the rest of the steps.

   

4. Fill your Vitamix/high-speed blender with 3 cups of fresh water and the rinsed almonds. If you want to sweeten with dates, I like to add them here so they get strained after. I add 4 dates. 
   
   

In the summertime I also will add lavender before I blend so they get strained out too. Lavender makes the most amazing leftover almond pulp too! It smells soooo good! 1 tablespoon of lavender flower buds is typically all I need.

5. Strain the almonds through a nut milk bag, fine cheesecloth, or a thin cloth. My favorite nut milk bag alternative is my handkerchief. It's a super fine weave but it will still let you strain liquid through it. My handkerchief is really old so I'm not really concerned about dyes and stuff, but probably best to choose a fabric with little dye.
   
   
6. Pour the liquid into a bowl with your cheesecloth, fine mesh, or strainer of choice.

   

7. Make sure you gather all the ends up so the liquid is forced through the bottom.
   

8. Squeeze!

   

    

9. That's all folks! You have made your own homemade almond milk. After it's been strained I add a pinch of salt and whatever flavors I want (cacao, vanilla, cinnamon, nutmeg, strawberries). Salt acts as a preservative and also gives it a little extra sweetness.