Homemade Almond Milk !

Vanilla Cinnamon Almond Milk1 1/2 cups raw almonds
1 tsp. vanilla extract
4 cups water
Pinch of cinnamon

Blanching

• Bring a small pot of water (just enough to cover the almonds) to a boil.
• Add the almonds and boil for 1 minute.
• Remove the almonds from the water and place in a bowl of cold water for a couple of minutes.
• Transfer the almonds to a fresh bowl of cold water and let sit for another 1 to 2 minutes.
• Peel the skin from the almonds.
• Put the peeled almonds in a bowl and cover with water. Let sit overnight.

Making the Almond Milk

• In a blender, combine the almonds, the vanilla, and 2 cups water. Blend thoroughly.
• Pour the mixture through a very fine strainer, clean cloth, paper towel, or nut milk bag into a large pot.
• Put the remaining pulp and leftover almond bits back into the blender and add the remaining 2 cups water. Blend for 1 to 2 minutes and repeat the straining process. (Be sure to save your leftover pulp for use in other recipes; see note below.)
• Bring the filtered milk to a simmer on the stove, adding the cinnamon. Remove from the heat and let cool.
• Strain the milk once more and pour into an airtight container.
• Store the milk in the fridge—it should keep for 5 days. 

Double the vanilla for a stronger vanilla flavor.

Substitute agave or vegan sugar for the maple syrup.

Leave the skin on the almonds for more fiber and nutrients and for a stronger almond taste.

Add your favorite extracts or spices. Some enticing choices might include nutmeg, ginger, lavender, rose water, chocolate, or mint.

Make it raw! Use raw almonds, raw extracts, and a raw sweetener, and don't blanch or cook the almonds.

Recipe from PETA