2 cups Raw Almonds
Enough Water To Cover Almonds
6 cups Filtered Water
Place almonds in a glass bowl and add enough water to cover them completely. Allow to soak overnight or at least 6 hours until almonds are swollen.
After almonds have soaked overnight, drain water and rinse.
Place half of the almonds and half of the filtered water in a good quality blender. Blend for at least 45 seconds or longer until there are no large pieces of almonds. Pour into a cheesecloth or a fine colander to drain milk from the almond pulp. This will make 1 1/2 quarts of almond milk. Chill.
Repeat process with remaining almonds and water.
Note: You can add 1 teaspoon vanilla extract to the mixture along with your choice of sweetener (honey is what I use).
Enough Water To Cover Almonds
6 cups Filtered Water
Place almonds in a glass bowl and add enough water to cover them completely. Allow to soak overnight or at least 6 hours until almonds are swollen.
After almonds have soaked overnight, drain water and rinse.
Place half of the almonds and half of the filtered water in a good quality blender. Blend for at least 45 seconds or longer until there are no large pieces of almonds. Pour into a cheesecloth or a fine colander to drain milk from the almond pulp. This will make 1 1/2 quarts of almond milk. Chill.
Repeat process with remaining almonds and water.
Note: You can add 1 teaspoon vanilla extract to the mixture along with your choice of sweetener (honey is what I use).
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