1 cup raw almonds
sweetener, honey, sugar, dates, agave syrup or maple syrup to taste (optional)
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Soak almonds in a bowl of water so that the water reaches about 2 inches above the almonds. Allow to stand overnight or until 2 days - the longer the stay, the cream becomes milk. Rinse thoroughly under cold running water. Almonds must be soften. Pour the drained almonds in a food processor and pour 2 to 4 cups water. If sweetened with dates, add them. Blend until almonds become quite fine. The liquid should look white. Strain through a fine strainer or gauze, as squeeze all the liquid from the remaining ground almonds. Optional, sweeten to taste. For flavor you can add vanilla. Almond milk can be stored in the refrigerator 4 to 7 days. The other ground almonds can add to oatmeal, smoothies, cakes and more. You can also spread them on baking paper and dry them in the oven at low temperature (about 2-3 hours). Thus prepared almond meal can be frozen for several months. Almond milk is suitable for allergic to milk and dairy products.