Almond Milk

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   SOAK ALMONDS:.

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   Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.

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   SOAK DATES:.

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   Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.

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   TO MAKE THE ALMOND MILK:.

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   Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.

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   Add the remaining cup of water and blend until smooth.

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   Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.

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   Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk.

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    Discard the pulp from the strainer.

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    Transfer milk to a sealed container and store in the refrigerator for up to five days.

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    It will separate, so shake well before using.

* Per serving · 4 servings · Values may vary.

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