Wow so we have been opting out of this again which shows how busy we are but we've had this blog for well over a year now so I am excited to look back when we're decrepit. I'm going to go out on a limb here and say that we might not even be that horrible if I follow through on consuming such thigs as this amazing almond milk recipe. I had my very first almond milk flat white the other day and it's the tastiest and healthiest alternative I have come across (unlike you, Mr Soy). We should add this to our cheese and chive scone night.

Place the almonds in a bowl and cover with water. Let soak for at least 6 hours, preferably overnight.

Place all the ingredients in a blender. Cover tightly, and puree for a minute or so, until it's milky. There will be some foam at the top from all the blending, but this will recede upon sitting.

To give the milk a smooth texture, place a fine mesh strainer or cheesecloth over a large bowl (if using cheesecloth make sure it's tightly secured) and empty the almond milk into the strainer. Squeeze or use the back of a spoon to push through all the liquid. What you will end up with is almond pulp. Keep the milk in a covered jar or container in the refrigerator, it should last for 5 days.

Instead of throwing the almond pulp out you can add it to cookies, pancakes and breads, eat it like a spread, a la almond butter, or if you have a dehydrator you can even make almond flour. Holla. You can also make chocolate almond milk by adding 2 tablespoons unsweetened cocoa powder or add cinnamon and nutmeg for a chai milk. Yuuuuuuuum. Homemade Almond Milk 1 cup almonds 4-6 cups water 1 teaspoon vanilla 2-4 tablespoons agave *see above