Homemade Almond Milk
- GREEK RAW ALMOND
- OPTIONAL SWEETENERS
- In a bowl, add almonds and cover with cold water. Let it soak overnight. Drain.
- In a blender, add almonds and 3 to 4 cups of water. (NOTE: For a creamy milk, use 3 cups of water.) Blend on high speed for about 30 minutes to 1 minute until you see the milk become smooth and fluffy.
- Place a towel over a bowl and pour the mixture into the towel. Hold the towel closed with one hand and using your other hand, gently squeeze the towel to get the liquid out. If you want to use vanilla and/or sweetener, return the strained mixture to the blender, then add vanilla and sweetener and blend again to combine. Store in a sealed jug or jar in the refrigerator for up to 4 to 5 days.