ALMOND MILK

Prep Time: 10 minutes (plus soaking time)

Total Time: 15 minutes

Servings: 4 cups

Ingredients:

• 1 cup raw almonds

• 4 cups water (plus more for soaking)

• 1-2 tablespoons honey, maple syrup, or other sweetener (optional)

• 1 teaspoon vanilla extract (optional)

• A pinch of salt

Directions:

1. Soak the Almonds:

   • Place the almonds in a bowl and cover them with water.

   • Let them soak for at least 8 hours or overnight. This softens the almonds and makes them easier to blend.

2. Drain and Rinse:

   • Drain and rinse the soaked almonds under cool running water.

3. Blend the Almonds:

   • In a blender, combine the soaked almonds and 4 cups of fresh water.

   • Blend on high for 2-3 minutes until the almonds are finely ground and the mixture looks milky.

4. Strain the Almond Milk:

   • Place a nut milk bag, cheesecloth, or a fine-mesh strainer over a large bowl or pitcher.

   • Pour the almond mixture into the bag or cloth and strain out the liquid, squeezing and pressing to extract as much milk as possible.

5. Sweeten and Flavor:

   • If desired, add honey, maple syrup, vanilla extract, and a pinch of salt to the almond milk.

   • Blend again briefly to combine.

6. Store and Serve:

   • Transfer the almond milk to a sealed container and refrigerate.

   • Shake well before each use. Homemade almond milk will keep in the refrigerator for up to 4 days.

Nutrition Facts (per 1 cup serving):

• Calories: 60

• Total Fat: 2.5g

• Protein: 1g

• Calcium: 2% of the Daily Value

• Vitamin E: 25% of the Daily Value

Tips:

• Almond Pulp: Don’t throw away the leftover almond pulp. It can be used in baking, added to smoothies, or dried out and used as almond flour.

• Variations: Try making nut milk with other nuts like cashews, hazelnuts, or macadamia nuts using the same method.