I simply adore homemade almond milk. The flavor is alive unlike the store bought kind and has a mild amaretto taste. You can drink it on its own or leave it unsweetened and use in place of anything that calls for milk.
1 cup almonds (soaked 6-8 hours)
3 cups filtered water
3 dates, 1 tbsp honey, 1 tbsp maple syrup, pinch of stevia or other sweetener of choice
1 tsp vanilla (optional)
Combine all ingredients in a blender and blend for 1-3 minutes depending upon the power of your blender. Strain the liquid through a sprout bag, cheese cloth or fine mesh strainer to separate pulp from liquid. Transfer to container of choice and keep in refrigerator. Milk will keep for 3 or 4 days. Shake well before using.
*Save pulp for use in other recipes. For an example, see my apricot almond cookie recipe.