- Serves: 3 1/2 cups
- Prep Time: 10 minutes
- 1 cup raw almonds
- 3 1/2 cups filtered water
- 2 to 4 pitted Medjool dates, to taste (or a dash of maple syrup)
- 1 whole vanilla bean, chopped (or 1/2 teaspoon vanilla extract)
- 1/4 teaspoon cinnamon
- Small pinch fine sea salt
Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
Place drained almonds into a blender along with the filtered water, pitted dates (or maple syrup), and chopped vanilla bean (or vanilla extract).
Blend on the highest speed for 1 minute.
Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient!
Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking as the mixture separates when sitting.