Sweetener like honey, or maple syrup, to taste (optional)
Instructions
Place the almonds in a bowl and cover with about an inch of water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.
Drain and thoroughly rinse the almonds under cool running water. They should feel a little squishy if you pinch them.
Place the almonds in the blender and cover with 2 cups of water.
Pulse the blender a few times to break up the almonds, then blend. The almonds should be broken down into a very fine meal and the water should be white and opaque.
Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring jug. Pour the almond mixture into the strainer*. Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. (See below for what to do with the leftover almond meal.)
Sweeten to taste (optional)
Store the almond milk in sealed containers in the fridge for up to 2 days.
Notes
Add vanilla and/or other spices to make a refreshing almond milk drink
Recipe by Annette's Recipes at http://www.annettesrecipes.com/almond-milk-meal-flour/