1. Soak 1 cup (or 2 cups) of almonds (walnuts, sunflower seeds, hemp, etc will work as well) in a bowl with plenty of water. Soak for 8-24 hours.
2. Pour the almonds and water into a strainer and rinse the nuts. Place the nuts into a blender or food processor and add 4 cups of water (8 cups if you soaked 2 cups of nuts). If desired add sweeteners (I used 3 tbsp of honey), spices (I used shakes of cinnamon, nutmeg, and allspice), and extracts (I used 2 tsps of almond extract). Blend for 2-3 minutes.
3. Place cheesecloth over a large bowl and pour mixture into cheesecloth. Squeeze the cheesecloth to get additional milk. Then layer another bowl with a double layer of cheesecloth and pour the milk from the first bowl into it. This will help to get rid of most of the almond grains. * I’m making my second batch of almond milk and after researching I found that a metal mesh coffee filter will thoroughly catch all of the almond grains. You may have to take a break and clean the filter out, but it is much more efficient. So instead of double layering the cheesecloth for the second pour, use the coffee filter. DO use the cheesecloth for the first pour though!
4. Pour the milk into a clean container using a funnel (you don’t need a funnel, it just makes the pouring process easier). Refrigerate (It should last 1-2 weeks refrigerated).
*Update* I no longer add anything to my milk. It is great on its own. I also use a nut milk bag now which has made things so much easier!
**Keep the leftover almond pulp. I’m going to use it as a base for a tart or pie crust. You can also sprinkle it over yogurt, add it to fruit, and do anything else you’d like with it.