Make your own Almond Mylk
1 cup raw organic almonds soaked overnight in filtered water 2 cups filtered water less to thicken, more to thin Optional: 2 dates pitted, 1 tsp. vanilla extract, cinnamon powder
Drain and rinse the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.)
I like to also remove the skins. Just squeeze them between your fingers and the skin will come right off.
Strain using a nut milk bag, cheese cloth or a thin clean dish towel. Simply lay a clean dish towel over a mixing bowl, pour the almond milk into the mylk bag and squeeze until all of the liquid is extracted. Discard pulp, or save for baking.
Transfer milk to a mason jar and refrigerate. Will keep for up to 2 days.
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