WHAT YOU NEED
1 1/2 cup of unpeeled almonds
4 cups of water
Soak the almonds in water for 8 – 12 hours or overnight. The next day, rinse the almonds and peel the skins off (discard the soaking water). Small advice: to make the peeling process easier, place the almonds in boiling water for 2-3 minutes, then drain the almonds peel; the skin will come off faster.
Once done, add them into a blender, add 4 cups of water then blend for a few minutes until smooth and creamy. Secure a muslin cloth/cheese cloth over a bowl. Pour the almond mixture over it. Bunch up the cloth and squeeze well to extract the extra liquid, leaving the pulp in the muslin (you can use the leftover pulp to make cookies, or almond flour).
Filter the milk into an airtight bottle and pop it in the fridge where it will last for a good 3 to 4 days. And there you have your homemade almond milk!
Remember that almond milk naturally separate – give it a good shake before drinking.
For a sweetened almond milk, try adding honey, maple syrup, or agave syrup. For a flavored almond milk, you can add a splash of vanilla extract or 1 – 2 TBSPs of cacao powder.