Almond Milk Recipe

Ingredients

1 cup raw, unsalted almonds

4-6 cups purified water

2 tsp. pure vanilla extract (optional)

1 TBSP raw Buckwheat honey (optional)

1 glass mixing bowl with pour spout

1 Nut milk bag

3-4 pint sized canning jars

Directions

1. Soak your almonds in purified water on your counter overnight. Make sure water covers the almonds by 1-inch.
2. Drain your soaked almonds in a strainer and rinse well.
3. Place 4-6 cups of purified water in a high-speed blender. The more water you use the thinner the milk. The less water, the creamier the milk.
4. Add your soaked almonds to the blender.
5. Add vanilla extract and raw Buckwheat honey, if desired.
6. Blend on high for two minutes.
7. Strain your milk through your nut milk bag into a glass mixing bowl with pour spout.
8. Squeeze out the excess milk from the nut milk bag. Discard pulverized nut meat.
9. Transfer your almond milk to your canning jars. Place lid jars tightly.
10. Store in the refrigerator for 2-3 days.