My children have been literally raised on almond milk, used as a substitute for heated, processed dairy and non-dairy milks. It is easy to make and can be used as a base for delicious smoothies and even a soft serve ice-cream.
Almond milk is high in calcium and magnesium, both of which are needed to build healthy bones and feed your nervous system.
To make almond milk:
1/4-1/3 cup raw almonds in their skins
1 cup pure water
1 tsp raw honey, or pure maple syrup or a few dates, or drops of stevia liquid
Soak the almonds for 8 hours or overnight in purified water.
Drain the water from the almonds, then pour boiling water over them, leave for 30 seconds to a minute, drain again, and slip off the skins. (Peeling the almonds is an optional step, but makes a smoother, whiter milk)
Put the almonds into a blender (hand held liquidising devices and food processors do not work so well as a blender) with half of the water, and blend for 2-3 minutes until you have a smooth cream. Add the rest of the water and some sweetener and blend again. You can substitute a few ice cubes for some of the water for a cooler drink.
To drink as a milk, strain through a sieve or a nylon straining bag, to remove remaining pulp (which can be used in nut loaves or in raw cake or bread recipes).
You now have almond milk, which will keep in the fridge for 2-3 days. It will separate out a little on standing, so give it a quick stir.
Click the picture below for almond milk video