Procedure

1. Almond Preparation:

• Begin by placing the almonds in a large bowl. Pour in enough water to completely submerge them.
• Let the almonds soak overnight. This softens them, which aids in achieving a smoother texture for the milk and also enhances the almond flavor.

2. Blending Process:

• The next day, drain and rinse the soaked almonds.
• Place the soaked almonds in your high-speed blender.
• Add in the filtered water, ensuring it covers the almonds.
• Sprinkle in the dried lavender, ensuring it’s evenly distributed for a consistent flavor.
• Add the dates, which provide a natural sweetness to the milk.
• Sprinkle in the cinnamon, vanilla essence, and a pinch of sea salt. These add depth to the flavor profile of the milk.
• Secure the blender’s lid and blend the mixture for about 45 seconds, ensuring it’s thoroughly mixed.

3. Straining the Milk:

• Place a nut milk bag over a large bowl. If you don’t have a nut milk bag, a fine-mesh strainer or a cheesecloth will also work.
• Carefully pour the contents of the blender into the bag or strainer, ensuring you capture all the liquid.
• Gently squeeze the nut milk bag to extract as much milk as possible. Continue this process until no more milk can be extracted. You’ll be left with almond pulp in the bag, which can be saved for other recipes or composted.

4. Storing:

• Transfer the strained almond milk to a sterilized glass bottle or jar. Using sterilized containers ensures the milk stays fresh and free from contaminants.
• Secure the lid tightly.

5. Refrigeration:

• Place the bottle or jar in the refrigerator. The almond milk will stay fresh for up to 4 days. Before using, give it a good shake as natural separation might occur.