Homemade Almond Milk

HOMEMADE ALMOND MILK

• 1 cup raw almonds, soaked overnight
• 4 cups filtered water
• pinch Celtic sea salt

• ½ teaspoon pure vanilla bean powder 
• ¼ teaspoon ground Ceylon cinnamon

1. Place the almonds in a glass container and add enough water to cover the almonds by about 2 inches. Cover and refrigerate overnight or about 12 hours. 
2. Drain and rinse the soaked almonds and place them in a high-speed blender. Add filtered water and optional add-ins (if using). 
3. Blend on high for 2-3 minutes until smooth & creamy.
4. Pour almond milk into a nut milk bag or cheesecloth over a large bowl. Squeeze the bag so that the milk flows into the bowl. The almond pulp should be left inside the bag and discarded.
5. Pour milk into a glass container. Cover and refrigerate. Use within three days. Stir or shake well before using.