Step 1

Drain and rinse your soaked almonds, discarding the soaking water

Step 2

Add them to the base of a high-speed blender along with the fresh water, salt, dates, vanilla and cinnamon if using

Step 3

Blend on high until creamy, nearly smooth and foamy, at least 1-2 minutes

Step 4

Using a nut bag or thin (flour sack style) kitchen towel draped over a large bowl, strain the almond milk into a large bowl

Step 5

If using the towel simply gather the fabric around the pulp and gently squeeze (wring it as you go) until all of the liquid is extracted

Step 6

Transfer the milk to a jar with a tight-fitting lid and refrigerate

Step 7

Will keep for up to 4 days

Step 8

Shake well before drinking because the cinnamon will sink to the bottom and the milk tends to separate.