Homemade Almond MIlk


4 cups almonds, soaked overnight

~8 cups water, for blending

1/4 cup maple syrup

1/2 teaspoon vanilla

1 teaspoon pink himalayan salt

1 teaspoon ground cinnamon

Special tools: fine strainer or cheesecloth


Strain almonds and rinse with water.

One cup at a time, place almonds in a high powered blender and cover with about 2 cups of water. Blend until smooth.

Pour almonds into a cheesecloth or fine strainer placed over a large bowl. Using a spatula, press the almonds into the strainer to separate the milk from the pulp. Discard the pulp (or save to make almond meal muffins!) and repeat until all of the almonds are blended.

Mix in maple syrup, vanilla, pink himalayan salt, and cinnamon.

Store in an airtight container in the fridge and enjoy!

Time: 25 minutes + overnight to soak