• Soak the almonds overnight in cold water with salt (optional). 

  To go faster, boil a pot of water and pour over almonds, cover and wait 2 hours.
• Drain and rinse soaked almonds thoroughly. Discard any water.
• Add the soaked almonds and 4-5 cups new water to a high speed blender and blend until no large chucks remain.

  *Four cups for thicker milk, 5 cups for thinner.
• If adding vanilla or can sugar/maple syrup, then do so at this post and just blend to combine. 
• Once that is ready, pour the mixture through a nut milk bag or even a very fine mesh strainer (we prefer the first option). 
• Squeeze until all the milk comes out. 
• Once all the milk is squeezed out refrigerate and use within 3-5 days.
• If making strawberry or chocolate you can add and blend the entire amount or just add to a cup at a time.

For strawberry almond milk

• Make almond milk exactly as directed above. 
• Add your strawberries, sugar, and water to a saucepan and let cook on medium heat until the strawberries break down, pushing down as needed, until reduced by half, about 7-10 minutes.
• Strain it through a sieve. 
• Mix into your almond milk as desired.
• Use the leftover pulp inside muffins or on top of pancakes.

For Chocolate Almond Milk

• Make almond milk exactly as directed above. 
• Add chocolate powder, sugar, vanilla and water to a saucepan and let cook for about 3 minutes.  Then add in the powdered sugar.
• Whisk well and let reduce for 7-10 minutes.
• Mix into your almond milk as desired.

Making Almond Flour From Almond Pulp

• With the leftover pulp after squeezing milk, crumble it onto a parchment lined baking sheet.
• Preheat oven to 200 degrees F.
• Bake it for 2 hours, flipping, at every 30 minutes for the first 90 minutes.  Then, every 10 minutes for the last 30 minutes. Until completely dried.
• Add it to a food processor or high speed blender. Grind until small, flour granules have been formed.
• Use right away or store in an air tight container for up to 3 months.