Usually, due to time contraints, I purchase my almond mylk in the box which means it is not raw, as it has been pasteurized. When you make your own almond mylk, it is fresher, tastier and still contains all the living enzymes and nutrients that are destroyed by heating.
So, how do you make your own almond mylk? You take 1 cup of raw, organic almonds and soak them overnight. In the morning, drain and rinse the almonds and put them in a blender with 3 cups of filtered water. Blend the almond mixture for 5 or 7 minutes (depending on the power of your blender) until the almonds become like a meal. Pour the mixture through a large piece of cheese cloth over a glass pitcher so that the almond pulp is contained in the cheese cloth and your almond mylk is in the glass pitcher. I like it like this, but some people choose to add pureed dates and some vanilla extract to sweeten it up. The mylk will keep in the fridge for 3 to 4 days.
I know it's so simple to make, but I'm so incredibly proud of my first batch that I have to show you a picture:
It was so light and fresh! I enjoyed it in my smoothies, with my cold-infused tea and by itself! I even found a way to use up all that leftover almond pulp by making these amazing cookies by Mimi Kirsh:
Here is a picture of them "baking" away in the dehydrator, as well as what they looked like as a finished product:
Yum! Blogging is so much more fun to do while enjoying fresh almond milk and cookies!