I love making this nourishing milk for our boys when they return from a long day at school – I normally serve it with my Chocolate Spelt Cookies.
1 cup raw almonds
8 cups filtered water, divided
1/4 teaspoon sea salt, divided
1 small date, pitted
1/2 teaspoon vanilla extract
What you do:
Place almonds in a bowl with 4 cups of filtered water and 1/8 teaspoon of the salt and soak for 10 hours or overnight. Soak date for 10-15 minutes. Drain the nuts and rinse well. Transfer them to a high-speed blender and fill with 4 cups filtered water. Add the date and the remaining 1/8 teaspoon salt and blend until smooth.
Strain the milk through a fine-mesh sieve, a nut milk bag, or doubled cheesecloth. Squeeze to remove all of the liquid. Store in refrigerator for 5 days. Delicious!