Easy Almond Milk Recipe
• 1 cup raw almonds (without oil)
• Filtered water
• 1 teaspoon Cinnamon (optional)
• 2 tablespoons cocoa powder(optional)
• 1 teaspoon vanilla extract (optional)
• 1/2 teaspoon salt (optional)
• 1 tablespoon honey (optional)
1. In a lidded container, soak nuts in enough water to cover them by about an inch. Refrigerate container for a minimum of 8 hours, or up to a week. (Drain and rinse nuts then replace water daily if soaking more than 8 hours.)
2. After soaking nuts, rinse them in clean water. Add nuts to a blender or food processor along with 3 to 4 cups of fresh water (use less water for creamier milk). Blend thoroughly. At this point, the milk is entirely usable, but will be thick and slightly chunky. For a finer consistency, strain mixture through cheesecloth.
3. Taste milk and stir in optional sweeteners and spices to your liking, or add flavorings at time of use.
4. Cover and refrigerate; store milk for up to 5 days, stirring before use. Nut milk and extra-soaked almonds also may be frozen for up to 3 months. Makes 3 cups.