Almond Milk

Makes 1 1/2 cups

To make more almond milk, multiply the recipe, but make it in several batches, using the amounts below in each batch.

3/4 c whole, raw almonds, soaked at least 8 hours, rinsed, and drained (about 1 cup after soaking)
Water to cover almonds by 3 inches,
about 1 1/2 cups
1 Tbsp. honey, or maple syrup, optional
1/2 tsp vanilla extract, or seeds scraped from one vanilla bean, optional

Blend all ingredients on high speed in a blender for about a minute, until smooth and creamy.

To separate the "milk" from the almond skins and pulp, press through a fine mesh strainer with a spoon that is set over a bowl to catch the milk.

Alternatively, place a sprout bag over the mouth of your blender. Grasping the bag and blender mouth with your hand, invert the blender over a bowl to catch the milk, as you let the contents of the blender pour into the sprout bag. Squeeze the sprout bag dry, squeezing as much milk as possible into the bowl.

Pour the milk into a jar or pitcher.

Shake well before serving.