Almond Milk

Super easy to make and doesn't contain the chemicals found in nearly all store-bought almond milks!


1 cup raw almonds
water to cover

3 cups water
1 tablespoon maple syrup (optional)
1/2 teaspoon bourbon vanilla extract
1 pinch himalayan pink sea salt, crushed in mortar & pestle


-Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.

-Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. I usually leave this to drain for 30 minutes or so, and let gravity do some of the work!  Then I squeeze by hand what's left. Discard the pulp or save for another use.

-Clean the blender and return milk to blender; add maple syrup, vanilla, and salt. Blend milk until smooth.


-- reformulated from