Instructions

1. Cover the almonds in water and soak for at least 2 hours (preferably you’ll soak them for longer, overnight is ideal).
2. Rinse the almonds clean and place in a food processor or blender with the new water (1 1/2 cups). Chop the date into small pieces and add it to the water and almonds. Add in your flavoring spices. If making cinnamon vanilla, add in the cinnamon and the vanilla bean; if making pumpkin spice, add in the pumpkin pie spice.
3. Blend for at least one minute on highest speed, you’ll want no large almond pieces left over. The mixture should be completely white and you’ll see some flecks of the almonds floating around when you blend.
4. Strain through a mesh sieve with a cheese cloth or use a nut milk bag*, squeezing the mixture to remove all liquid.
5. Store in an airtight container in a refrigerator. The milk is good for about 5 days.