2 cups raw almonds
10-12 cups of filtered, alkaline or distilled water (3 1/2 cups per 1 cup of soaked almonds)
6-9 dates for sweetening (2-3 dates per 1 cup of soaked almonds, optional)
Large Batter bowl
Handkerchief (I prefer this over cheese cloth)
Soak almonds for at least one hour (I leave mine overnight or all day). Once soaked, almonds will expand, making a little over 3 cups of almonds. Pour 3 1/2 cups of water and 1 cup of soaked almonds into high power blender (I use a Vitamix). Blend for 2-3 minutes until mixed.
Set up mixing bowl, strainer and handkerchief in this order: mixing bowl first, strainer on top of mixing bowl and handkerchief on top of strainer. The handkerchief will separate the almond pulp from almond milk. I use the strainer in between the handkerchief and mixing bowl so the handkerchief doesn’t fall into the mixing bowl when pouring the milk.
Once the milk is mixed, pour it into the mixing bowl. Stir pulp regularly to help milk strain through. Once the milk seems pretty strained, grab handkerchief and twist it tightly, making sure no pulp comes out from sides, to get squeeze remainder milk out of pulp.
Repeat steps above for remainder almonds. Pour into mason jars and refrigerate and/or freeze. I freeze mine if I cannot drink it within 3-5 days. When thawed, it looks different, but tastes the same.
Optional: Pour pulp on baking pan to make almond flour.
My second son helped me make it the last time. It was so much fun!