I have been drinking almond milk for years now, but the moment I realized I could make it myself I was ON IT. 

I have this slightly mad compulsion to make everything humanly possible from scratch. It brings me so much pride and satisfaction – I’m slightly dorky that way. Makes me insanely happy to know I have created each element of a recipe that I hand to my client, family or friends. 

Besides, fresh almond milk? Nothing better.

It’s so simple you are going to start incorporating it in your every day routine…or every third day because that’s the shelf life of fresh almond milk!

1 cup almonds
3 cups water
dash sea salt
½ teaspoon cinnamon
½ teaspoon vanilla extract
2 teaspoons agave

*special equipment – nut milk bag (available at most natural food stores or online)

1. Soak almonds overnight in a bowl of water that covers the almonds by about an inch. 

2. Rinse almonds, and place in a blender with fresh water and remaining ingredients.

3. Blend for one minute.

4. Place nut milk bag over a bowl and pour contents of the blender through bag. Squeeze out all the liquid into the bowl. 

5. Place the milk into a pitcher and keep refrigerated for up to three days. 

*pulp can be used for pancakes and in other baked goods, recipes to follow!