soaked overnight in cool water (or 1-2 hours in very hot water if you need to speed up the process. But I recommend cool, overnight )
alkaline or filtered water
less to thicken, more to thin
Optional: 2 dates
pitted, or other sweeteners of choice (omit for unsweetened)
Optional: 1 tsp. vanilla extract or 1 vanilla bean
scraped (omit for plain)
Optional: 2 Tbsp. cocoa powder for ‘chocolate milk’ or 1/2 cup berries for ‘berry milk’
Add your soaked almonds, alkaline water, and any additional add-ins (optional) to a high-speed blender (like Vitamix or Blendtec). Blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
Strain using a nut milk bag or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour the almond milk over the towel, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).
Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4 days, though best when fresh. Shake well before drinking, as it tends to separate.
I also use a Hurom Juicer to make my almond milk! Using a 1:1 ratio of water to sprouted almonds, ladle it in to the juicer. Turn it on and spoon in equal parts water to almonds until to run out of almonds. Strain through a nutbag once finished (see step 2 if you don't have a nutbag)