Making almond milk is an incredibly old process that essentially involves soaking almonds in water overnight or for up to two days. The longer you soak the almonds, the creamier the milk will be. Drain and rinse the beans and grind them with fresh water. The resulting liquid, drained from the almond meal, is almond milk.
Soak the almonds overnight or up to two days. Place the almonds in a bowl and cover with about 3cm of water. They will become plump as they absorb water. Stand the bowl on the counter covered with a cloth overnight, or refrigerate for up to two days. The longer the almonds soak, the creamier the almond milk will be.
Drain and rinse the almonds. Drain the almonds from the soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It’s best to discard the soaking water because it contains phytic acid, which inhibits the body’s ability to absorb nutrients.)
Combine the almonds and water in a blender. Place the almonds in the blender and cover with two cups of water.
Blend at the highest speed for two minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque.
Strain the almonds. Line the strainer with either the opened nut bag or cheesecloth, and place over a measuring cup. Pour the almond mixture into the strainer.
Press all the almond milk from the almond meal. Gather the nut bag or cheesecloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about two cups.
Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.