1 cup almonds, with skin (preferably soaked overnight or at least for 8-10 hours)
3-4 cups filtered water
Pinch of salt, optional
Sweetener of choice (maple syrup/agave nectar/date syrup), optional
Flavoring of choice (cocoa powder/vanilla extract), optional
Soak the almonds in water overnight. Drain the water from the almonds.
In a blender, add the soaked almonds, 2 cups of water, pinch of salt, sweetener and flavoring. Blend it for 1-2 minutes until it turns into a smooth paste.
Add the remaining 2 cups of water and blend for another 2-3 minutes till it turns frothy (if you don’t have a big blender like me, you can grind them in 2 batches with half the quantity of nuts and water in each batch).
Place a thick layer of cheesecloth over a big bowl and pour the almond milk through the cheesecloth and strain it. Squeeze the cheesecloth to get all the liquid out (you don’t want to waste any of the milk, do you??).
Enjoy nutritious homemade almond milk with your favorite cereal or a cup of tea/coffee or in baking too. Don’t discard the almond meal inside the cheesecloth. Dry out the almond meal (air dry or stick it in the oven on low temp) and use it in baking, or in soups/gravies as a thickener.
Store the almond milk in the refrigerator and use within 3-4 days.
Note: For thicker milk, use 3 cups water and for lighter milk, use 4 cups water. I used 4 cups of water to make almond milk as I prefer a thinner consistency but 3 ½ cups would be a desirable consistency.
Makes 4 cups.