Step 1

Soak the almonds in water overnight in the fridge. The longer the almonds soak, the creamier the almond milk.

Step 2

Drain and rinse the almonds from their soaking water under cool running water. At this point the almonds should feel a little squishy if you pinch them.

Step 3

Peel the skins off of the almonds. This step is optional but peeling the skins of the almonds makes the almond milk easier to digest.

Step 4

Blend your soaked nuts, spices, and sweetener in a high-speed blender with the filtered water. (Remember: More water, thinner milk and less water, thicker milk)

Step 5

Pour into the nut milk bag.

Step 6

Twist & squeeze out the almond milk from the pulp.

Step 7

Refrigerate and store the almond milk in the fridge up to 3 days. If separation occurs, simply shake, shake, SHAKE!