DIY NutMilk Instructions

Nut Milk Recipe (64 ounce serving)

2 cups of Raw Nuts (soaked or blanched)

4-8 Medjool Dates (optional to sweeten)

1 Whole Vanilla Bean or 1/2 tsp. of vanilla extract (optional)

1/2 tsp of Nutmeg or Cinnamon (optional)

1/4 tsp of Sea Salt

Pour boiling water over Almonds to cover and let stand for an hour.  Alternately soak refrigerated in cold water overnight.

Drain Almonds and place in a blender.

Cover Almonds with filtered water.

Add other ingredients as desired.

Blend thoroughly until Almonds are finely chopped.

Secure CoffeeSock® filter on the neck of jar.

Pour liquidien Almond mixture into filter and let the liquid pass into the Jar.

Twist the neck of the filter, wrap strap around twisted fabric, fit ring over twisted neck of filter, drop filter into the Jar.

Fill Jar with filtered water to 8 cup mark.

Let rest in refrigerator for 6 hours to overnight.

Remove filter while wringing out liquids.

Slowly twist and lower ring to squeeze out all milk.

Remove filter from Jar and enjoy!

Turn Nut Meal out into a container if saving, meal can be dehydrated or toasted for use in baking, or added to cereals, or fed to chickens.