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Prep time: 5 min
Cook time: 5 min
Servings 5
DIY almond milk lasts 4-5 days
Make sure to fully sterilize your equipment before use by running it through the dishwasher or pouring boiling water in your jars (make sure the jars aren’t too cold when you do this or they may crack). Also, make sure to soak your almonds overnight in the fridge rather than at room temperature.
Ingredients
1 cup raw hazelnuts, no skins
1/4 cup cacao powder
5 cups filtered water
3 tsp maple syrup
Directions
Add raw nuts to a bowl, cover with water, and soak overnight.
Drain nuts. Add to a blender with water (and sweetener, if desired).
Blend for about 2 minutes, until milky and smooth.
Line a large bowl with a nut milk bag and pour mixture into bag to
strain it. Use your hands to squeeze out as much liquid as possible, leaving
the pulp in the bag. You can Save the pulp for smoothies, or you can dry it out and use it as nut flour in baked goods!
Transfer strained nut milk to an airtight container and refrigerate.
Use immediately, or store for 3-4 days. It will separate, so just give it a shake
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