Almond Milk for Alexandra

Yield: 6 cups of almond milk

3 cups raw dry almonds
water  to soak - 10+ cups
water to blend - approximately 8+ depending on how thin you want your milk to be
1 tbsp. vanilla
1 tbsp. honey


Soak almonds in cold water for no less than 24 hours.  I soaked my almonds for about 30 hours.
During this time rinse the almonds once and replace the cold water. Make sure that the almonds are completely covered with water. Store in the fridge if you are soaking longer than overnight.


Strain the water off the soaked almonds.  Scoop the almonds into the blender and add triple the amount of water.  If you are blending 3 cups of almonds use at least 8+ cups of fresh cold water.
Blend well.

Straining the almonds
There are a couple of ways to strain the blended almonds.
Method #1
Stain through a piece of clean cheesecloth.  This is a rather messy method but it does work.  Drape the cheesecloth (fold the cheesecloth in half for a double layer so start with a large piece of cheesecloth) over a large bowl and control the 4 corners so the cheesecloth does not collapse inward while you are pouring.  It is important to keep the pulp away from the milk.
Gather the 4 corners together and gently squeeze the milk out of the cheesecloth...careful not to burst the bag.

Method#2
Strain milk through a FINE wire mesh strainer. This method is a little less messy but it is important that the wire mesh is very fine so that the pulp does not seep through.

Add vanilla & honey according to your taste and store milk in a clean mason jar in the fridge.  It should last up to 5-6 days in the fridge.
Enjoy!