Almond Milk
- 1 teaspoon ground cinnamon
- 31 ⁄ 2 cups filtered water
- 11 ⁄ 2 cups raw almonds, refrigerated,
- soaked in water overnight, and drained
- 3 pitted dates
- 1 teaspoon almond or vanilla extract
Instructions:
This recipe will last for five days refrigerated.
- In a small bowl, combine the cinnamon with 1 tablespoon of the water and mix until well combined. In an upright blender, combine the almonds, cinnamon-water slurry, the remaining water, the dates, and the almond extract. Blend until smooth.
- Strain ingredients through a piece of cheesecloth into a container that can be refrigerated, squeezing to extract all of the liquid.