There are a million recipes on the internet for almond milk, but this one is different than most - not just because California is home of 80% of the world's almonds! Many recipes call for refined sugars as a sweetener or dates, but we prefer to use the natural sweetness of California prunes. (Recipe Below)
Get the printable almond creamer + almond milk recipe here: [ Ссылка ]

Make your own Almond Milk with this recipe:
Equipment:
high speed blender
nut milk straining bag or a sieve lined with 2-3 layers of cheesecloth

Ingredients:
2 cups (10 ounces) raw or blanched California almonds (soak overnight in cool water or 1-2 hours in very hot water)
4-5 California prunes, roughly chopped soaked in very hot water for 15 minutes, drained
6 cups filtered water, divided
1 teaspoon (optional) vanilla extract, vanilla bean paste or beans from 1 vanilla bean pod.
2 tablespoons (optional) honey, if you like sweeter almond milk

Instructions:
Prepare the nut milk straining bag or a sieve lined with 2-3 layers of cheesecloth over a large bowl. Set aside.
Drain and rinse the soaked almonds thoroughly.
Add the almonds, soaked prunes, and 4 cups of filtered water to the carafe of a blender. (If your blender is small you may need to do this in two batches.) process for 2 minutes, until smooth and creamy.
Pour the mixture into the nut milk bag or the lined sieve, and let the almond milk begin to drain into the bowl. If using a nut milk bag, gently squeeze the bag to extract as much of the liquid as possible. If using a sieve, allow to drain as much as possible, then use a wooden spoon or rubber spatula to press out as much milk as you can.

**The liquid you have now is essentially almond milk coffee creamer: stop here and add vanilla + honey if you're making coffee creamer!**

Add the remaining 2 cups of filtered water to the almond milk and whisk to incorporate.
If using any additional sweetener or flavorings (like honey or vanilla) add now.
Store this almond milk covered in the refrigerator for 5-7 days.

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