Amy Chaplin's Homemade Almond Milk
- Yield: Makes 2 1/2 cups
Source: Whole Living, July/August 2012
- 1/2 cup whole raw almonds
- 1/2 teaspoon vanilla extract
- Pinch ground cinnamon
- Pinch coarse salt
Place almonds in a small bowl and cover with 2 inches of water. Let soak overnight in refrigerator.
Drain almonds and remove skins with a paring knife. Discard skins. Transfer to a blender and add 2 cups water, vanilla, cinnamon, and salt. Blend on high speed for 1 minute.