Soak 1 cup of organic, raw almonds in 2 cups water for up to 48 hours. The longer you soak them, the creamier the milk will be. Adjust the water to suit your needs: For thicker milk, like cream, decrease the amount of water; for thinner milk, like skim, use more water (as much as 4 cups of water for 1 cup of almonds).
Puree the almonds and water on the highest speed in a blender. Strain using cheesecloth set over a strainer, pressing all of the liquid out of the almonds.
Almond milk will keep in refrigerator for 2 days.
Fast Almond Milk: If you can’t wait 2 days for the almonds to soak, pour boiling water over the almonds and soak for 5 minutes before grinding in blender.
Sweetened Almond Milk: Add a pinch of cinnamon, cloves and/or nutmeg. Sweeten with cane syrup, honey or pitted dates.
Strawberry Milk: Puree a half cup or more Louisiana strawberries with your almonds before straining. Sweeten with local honey and a couple drops of vanilla extract.