1 cup almonds - soaked overnight in water
4 cups of spring / purified /boiled and cooled water
tiny pinch sea salt
Drain the almonds soaking water. Place the almonds, salt and the 4 cups of water in your blender. Blend for 2-3 minutes. You can use less water (3 cups) for a thicker milk consistency.
Place a nut milk bag / muslin cloth over a large jug or bowl and pour your milk through it to strain. I don't have a nut milk bag so Rebecca had to strain it twice as she wasn't familiar with handling the cloth - but worked out perfectly in the end. She poured it out in two batches, gathering the cloth and twisting it carefully at the top so as to hold all the pulp inside the cloth, while straining.
Options: add a teaspoon of honey or xylitol for a sweeter milk or a teaspoon of vanilla extract for vanilla milk
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