Ingredients

• 1 cup raw almonds (soaked overnight in cool water or 1-2 hours in very hot water)

• 4 cups of filtered water (less if you want a thicker mylk or more if you prefer thin mylk)

• 1 pinch of sea salt

  Optional add ins

• 2 whole dates or other sweetener of choice

• 1 tsp vanilla extract

• cacao or cacoa powder (for chocolate mylk)

• Spices such as; cardamon, cinnamon, ginger, cloves or nutmeg

Method

1. Drain your soaked amonds. Add to a blender with the salt, and one litre of water per cup of nuts, and any additional add-ins (optional) to a high speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.

2. Strain the nut milk by pouring the mixture over a nut milk bag, muslin cloth or a thin dish towel which is over a a large mixing bowl. If you are makng a lot of milk, it can be super handy to secure the cloth to the bowl using a rubber band.

3. Carefully gather the corners of your cloth, and twist to wring all the liquid from the pulp. Discard the pulp or save for adding to other baked goods.

4. Transfer milk to a jar or covered bottle and refrigerate. Will keep for up three days, though best when fresh. Shake well before drinking, as it tends to separate.