I got this recipe from a friend last year and made it a few times. I loved it so much, I decided it was worth getting a nut-milk bag to make it easier, and hopefully a little less messy, to make. I haven’t done that yet though because I tend to be slower than a slow loris at such things. Anyway, cheesecloth works just fine, but you will need to not mind getting your hands a little messy.
My friend told me to double this recipe, but I typically stuck to the original measurements she gave me because I would be the only one using this milk.
First, you’ll need to soak 1.5 cups raw almonds in water for about 12 hours in the refrigerator. Then rinse them.
Put them in your blender with 3.5 cups water, 1 tsp cinnamon (optional, but DO IT), 3 pitted dates (as a sweetener, you can omit, but I don’t), and 1 tsp vanilla or almond extract. I used almond. I mean, I’m making almond milk!
Blend it well, and then strain it through cheesecloth or a nut-milk bag into a clean glass jar. I did this in my sink. Squeeze as much “milk” as you can through the cloth, and voila!
Save the pulp because you can make cookies with that. Also, this milk is thick and creamy. I liked it just as it is. However, you can thin it out by adding more water after squeezing the milk out of the pulp. It will separate in the fridge–just shake or stir before using! I loved it in black and earl grey tea and it worked well in my milk frother for tea lattes and cappuccinos.