Almond Milk

Great alternative to cow milk, or if you're lactose intolerant. Good for coffee, tea, and cereal.

Ingredients used:

• Salt
• Unsalted almonds
• Vanilla extract
• Sugar

The tools used:

• Fine mesh strainer
• French press
• Blender
• Measuring cups

Get one cup of almonds and put it in your container of choice. I am using my French press but you can use a mason jar or a bowl.

Pour two cups of water into your container of choice.

Let the almonds sit in the water from 4 hours to overnight in the fridge.

While waiting for the almonds to soak, get 4 cups of water into another container and leave it in the fridge as well.

After letting the almonds soak, grab the container with the almonds and strain it.

After the almonds strain, you put them into a blender.

Grab the 4 cups of water and pour it into the same blender.

Before blending, add a teaspoon of the vanilla extract, a pinch of salt, and 2 teaspoons of sugar.

Blend.

After blending, grab a container to hold the almond milk, or use the container that held the 4 cups of water, and put the strainer on top.

Pour the blended almond syrup into the strainer and move the strainer around to get the most out of the almond milk into the container.

Repeat the previous step until there is little to no almond milk left in the container of the blender.

Discard the almond shells.

There we have it, almond milk! It will last up to a week in the fridge.

You may modify the recipe by adding or removing sugar and extract to fit your taste, or using artificial sweeteners like Equal or Splenda instead of sugar.