Homemade Almond Milk

Ever wonder how to make your own scrumptious almond milk - without all the fillers and stabilizers?  Well, here you go...

Recipe

1 cup raw almonds, soaked for 8 hours 
4 cups water
liquid sweetener to taste (optional)


BLEND THE ALMONDS. Take your soaked almonds (throw away the soaking water) and place them in a blender. Add the 4 cups of fresh water. Blend for 1 to 2 minutes until the almonds are ground down.

SEPARATE THE ALMONDS FROM THE MILK. Pour your almond milk into a nut milk bag* over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The almond pulp should be left inside the bag.

REFRIGERATE YOUR MILK. Sweeten your milk if desired. Place your milk into a container and place it in the coldest part of the refrigerator. The milk should last 2 to 3 days before spoiling.
*NOTE: I personally do not separate the almonds from the milk. I like to keep them in there for the fiber and thickness. I also add about 1/4 tsp of salt and 1 tablespoon of chia seeds to it sometimes - especially if I am going to use the milk for smoothies. Feel free to be creative and experiment!