Almond Milk Recipe

Note:
This recipe calls for soaked almonds. The soaking process breaks up the phytic acid in the almonds, making
them at their most nutritional value. The longer you soak your almonds, the creamier the milk will be. Be sure to
rinse the almonds well after soaking.

Ingredients:

1 cup raw almonds soaked overnight in salt water (8-12 hours)
4 cups water
Optional: 1 Tbl raw honey - add more or less to your taste (I sometime use dates to sweeten instead of honey)
Optional: pinch of sea salt

Flavors: (optional)
Vanilla: ½ tsp. pure vanilla extract
Chocolate: 2 Tbsp. Holland cocoa
Or any other flavor of your choice!

 

Directions:

Pour almonds and water into a powerful blender. Blend on high speed for 3-5 min.
Pour liquid into a nut milk bag or cheese cloth (a cloth diaper also works) and let milk drain through, then
squeeze out all the liquid into a clean jug or bowl.

Set aside the cheese cloth with the almond pulp for now. (see below*)

Rinse out the blender and pour the milk back into the blender. Add the raw honey and any flavor option if you
choose to do so.

Blend.

Pour milk into an empty water bottle and refrigerate for 3 hours before serving.
Always shake before use.

Milk will stay fresh in your fridge for up to 5 days.

*The pulp left in the cheese cloth can be spread out on a cookie sheet and dehydrated in the oven (baked on
low heat for a few hours) You now have your own homemade almond flour! After it is dehydrated I usually
reblend it to make the flour more fine. I then keep it in the freezer until further use.