Almond Milk

By DreiFromBK

Ingredients

• 1 cup raw almonds
• 5 cups filtered water, plus more for soaking
• 4 plump Medjool dates, pitted
• 1/4 teaspoon cinnamon
• Sea Salt

Preparation

Step 1

In a medium bowl, cover the almonds with filtered water and let stand overnight at room temperature.

2. Drain and rinse the almonds; transfer to a blender. Add the dates, cinnamon, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, about 2 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Transfer the nut milk to an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.