Almond Milk

Fresh raw almond milk is delicious, healthy, unprocessed, and economical. And if you are dairy-free, almond milk is a low-glycemic alternative to rice milk. It is always a better choice over endocrine-disrupting soy milk. It’s easy and fun to make!

Ingredients & Equipment

• 1 Cup raw almonds
• 1/4 tsp Celtic Sea Salt
• 4 Cups filtered water (+ more for soaking nuts)
• Grade A Dark Amber maple syrup & organic vanilla extract (optional)
• Cheese cloth or nut milk bag
• Glass Mason jar or storage container
• High speed blender or food processor

Directions

1. Place raw almonds in a bowl and cover with filtered water and sea salt; soak for 8-12 hours. This important step decreases phytic acid and enzyme inhibitors.
2. Drain water from almonds and rinse thoroughly.
3. Place almonds in a food processor or high speed blender along with 4 cups of filtered water.
4. Blend nuts and water until smooth.
5. Pour liquid into a large bowl through a clean cheese cloth, paint strainer bag, or “nut milk bag” (available at most health food stores or via amazon.com).
6. Gently squeeze the pulp that is in the bag to wring out the remaining almond milk.
7. Serve immediately or keep refrigerated for up to 5 days in a glass container.
8. Add a splash of Grade B maple syrup & a bit of vanilla extract if desired.

Use in tea, coffee, smoothies or just as a delicious drink!