- 1 cup raw almonds
- 2 cups water (plus more for soaking)
- Optional:
– dash of cinnamon
– splash of vanilla extract or maple syrup
- Soak the almonds overnight in a bowl of water — this softens them and makes the milk extra creamy.
- In the morning, drain and rinse well.
- Add the almonds and 2 cups of fresh water to a blender. Blend on high until smooth and milky (about 1 minute).
- Strain through a nut milk bag or a clean cloth into a bowl, squeezing out all the goodness. (Save the pulp for baking or smoothies!)
- If you like, stir in a dash of cinnamon, a splash of vanilla, or a swirl of maple syrup for sweetness.
- Store in a sealed jar in the fridge for up to 3 days. Shake gently before each use — it’s all natural, so separation is normal.
- Creamy, calming, and made with care. Perfect in tea, porridge, or straight from the glass.
