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1. Soak the raw almonds covered in water for at least 6 hours, and then drain them.
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2. Pour the almonds into a blender and add the cold filtered water.
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3. Blend well. When you see a froth on the top, stop blending.
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4. Add the vanilla and honey.
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5. Blend again for another 20-30 seconds.
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6. Take the cheesecloth, and fold to ensure it is at least 4 layers thick.
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7. Put the cheesecloth on the top of the pitcher and secure it with a big elastic band. Use your fist to push some of the cheesecloth down into the pitcher so that it is not tight on top.
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8. Pour the almond mix through the cheesecloth into the pitcher.
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9. Use a big spoon to help push the milk through the mass of almond and into the pitcher.
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And voila, you have Almond Milk!
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Once you cinch the basic recipe, you'll be eager to try the many possible variations:
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For a chocolate fix, add 2 tablespoons unsweetened cocoa powder.
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For sweeter milk, throw in a 1/2 cup of dates.
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For cinnamon milk, add 1 teaspoon cinnamon and a dash of nutmeg.
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For maple flavour, add 1 tablespoon pure maple syrup.
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For a sugar-free option, eliminate the honey and add Stevia to taste.
