1 - 2tablespoonsof natural maple syrupdepending on how sweet you want it
1teaspoonof vanilla extract
Optional: Pinch of sea salt
Instructions
Place your almonds in water overnight for 18 - 24 hours.
Continue to drain the soaked almonds and rinse them well. (Discard that water)
Then place your almonds in your blender, together with your fresh water, maple syrup and vanilla. Blend until creamy for about 2 -3 minutes.
Strain your almond milk using a nut bag strainer or an ultra fine mesh strainer into an airtight container. Squeeze well to extract the extra liquid.
Store the almond milk in the fridge for up to 4 days.
Notes
- You can also strain your milk into a measuring bowl so its easier to pour into your carafe to avoid making a mess.
- You can also add a pinch of salt to heighten the almond flavor.
- If you want the almond milk to be unsweetened, leave out the maple syrup.