Of all the non-dairy milks available my personal favorite is almond milk, particularly the one with a hint of coconut in it. I used to buy Blue Diamond but I changed to Silk brand due to lesser additives.

The other day I came across a recipe for homemade almond milk while strolling through Flipboard, I’ve come across similar recipes for several years so I decided that it is the universe telling me to give it a try, and so, I did!

To my surprise it was pretty quick, after you soak almonds for 2 days, and simple.

Homemade Almond Milk

1 cup shelled almonds – I used organic – put into a bowl, add water to at least 1-2 inches above almonds, cover and set aside for 2 days

After 2 days, drain almonds and add to blender, add 2-3 cups of water

Optional to add taste & sweetness: 1/4 cup coconut flakes, 2 Tbs. honey or 1 tsp. cinnamon

Blend all on high until smooth.

Strain over a bowl using a fine mesh strainer or cheese cloth squeezing well. (I didn’t have cheese cloth but want to try it next time).

Pour milk into a jar or container with cover and refrigerate.

Save almond meal to use in smoothies, oatmeal, yogurt, muffins, cookies, etc. I used some in my batch of green smoothie adding 1/2 cup, it made it healthier, thick and nutty tasting.

Enjoy as an alternative to milk: by the glass, in coffee, tea, cereal or recipes!