Shayna Taylor’s Delicious Almond Milk

• 1 cup raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water if you need to speed up the process. But I recommend cool, overnight )

• 5 cups alkaline or filtered water (less to thicken, more to thin)

• optional: 2 dates, pitted, or other sweeteners of choice (omit for unsweetened)

• optional: 1 tsp. vanilla extract or 1 vanilla bean, scraped (omit for plain)

• optional: 2 Tbsp. cocoa powder for ‘chocolate milk’ or 1/2 cup berries for ‘berry milk’

1. Add your soaked almonds, alkaline water, and any additional add-ins (optional) to a high-speed blender (like Vitamix or Blendtec). Blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.

2. Strain using a nut milk bag or my favorite trick – a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour the almond milk over the towel, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).

3. Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4 days, though best when fresh. Shake well before drinking, as it tends to separate.