This is my new favorite recipe!  I made it last weekend and enjoyed it all week. So easy to make and worth the effort as it tastes so much better than store bought and you'll know exactly what ALL the ingredients are.  Thanks Alice!!!  This recipe is now on my weekly rotation. Check it out!

The Best Homemade Almond Milk Recipe

by Alice Conradt

Today I’m going to share The Best Homemade Almond Milk Recipe. But first let me ask you a few facts if you currently buy almond milk? Did you know…there are harmful ingredients such as synthetic vitamin A Palmitate, D2, E- (Tocopherol Acetate) and Calcium Carbonate (chalk)…yes the same chalk used on chalkboards?

These chemicals cause your body to react defensively as if it’s being invaded by a foreign object. Your body then goes into protection mode to ward off the damage. All of these ingredients can have a harmful effect on your liver, heart and kidneys and stress your immune system as well as contribute to chronic disease, joint and immune system disorders.

The Best Homemade Almond Milk Recipe

Many of us want to make healthier choices for ourselves or our families, but store brands are NOT the answer.

This version takes less than 5 minutes (not including soaking time) and will give healthy omega fatty acids, (which help prevent high blood pressure and heart disease), calcium and vitamin D (for healthy immune function, reduced risk for osteoporosis and arthritis), vitamin E and antioxidants (for healthy skin), and lots of B vitamins and Iron to help promote healing and aid in muscle growth and strength!

Almond Milk Recipe

• 1 cup raw (Organic) almonds
• 10 cups filtered water (divided in half)
• 2-3 Tbsp honey for light sweetness
• 1/4 tsp cinnamon (optional)
• Pinch of sea salt
• Cheesecloth
• Strainer

Soak almonds in 5 cups water overnight, in a covered bowl.

Strain nuts and add them to a blender or food processor with the remaining 5 cups of filtered water. Blend until nuts are pulverized and mixture looks milky.

Place cheesecloth over strainer and drain milk/almond meal into your storage container. Press cheesecloth lightly with wooden spoon or lightly squeeze to express liquid.

Chill in refrigerator or keep at room temperature for up to one week.

*Experiment with other nuts such as Hazelnuts or brazil nuts for a mixed nut milk. Also add a vanilla bean to soaked nuts and process in blender for a natural vanilla flavor or replace honey with Medjool dates or grade B maple syrup, for sweetness.

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