INGREDIENTS (for 750 ml): 

• 1 cup of almonds
• 3 cups of water (low-mineralised water is optimal)
• 1 medjool date (optional)
• A pinch of Himalayan seasalt
• A pinch of cinnamon or vanilla hint

INSTRUCTIONS:

1. Presoak 3 cups of almonds in clear water for 12 hours at least. This well help them to become more nutrient-rich.

2. Peel & rinse the almonds (peel the almond, pressing the almond between your thumb and index).

3. Blend the almonds with 3 cups of water, 1/2 tsp of cinnamon or vanilla and a pinch of seasalt. Add 1 medjool date to sweeten up.

4. Filter the mixture using a cotton cloth. Use the remaining almond pulp (called okra) to make muffins for example (or you can choose to skip this step for a more consistent result).

5. This amazingly creamy & tasteful almond milk can be stored in an airtight glass bottle for 3-5 days in the fridge.