Homemade Almond Milk

Makes 4 cups

  • 2 cups raw almonds, preferably organic

  • 4 cups of water, plus more to soak the almonds

  • 2 tsp cinnamon

  • 2 dates

  1. Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.

  2. Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.)

  3. Combine the almonds and water in a blender or food processor. Place the almonds in the blender or food processor fitted with the blade attachment and cover with 4 cups of water, cinnamon and dates.

  4. Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for 2 minutes. The almonds should be broken down into a very fine meal and the water should be white.

  5. Once the mixture is fully blended, strain the almond milk with a cheese clothe or nut milk bag into a pitcher. 

  6. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 4 cups.

  7. Add more cinnamon if desired. Store in an air-tight jar and refrigerate immediately.

Additional notes:

Stores in the refrigerator for up to 3 days.

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