- 1 cup almonds
- 1-2 pitted dates
- 8 cups of water, divided
- pinch cinnamon optional
In a large bowl or Bell jar, add in the almonds and dates (if using) in 4 cups of water for 12 hours to several days, changing water every 12 – 24 hours. I have found that soaking for 2 days seems to kick the milk up to an even creamier consistency.
When you are ready to blend, drain the almonds (and dates) from the soaking water and add to a blender with 4 cups of freshwater. Blend until you see the mixture reach a creamy and smooth consistency.
Pour the almond milk through a fine-mesh sieve or cheesecloth, strain the mixture into a bowl or jar. Add a pinch of cinnamon and serve warm or cold. Refrigerate and Enjoy!
Age: 9 months and up
Yeild: Makes approximately one quart.
Storage: Will last for 5 days in the fridge.