1 1/2 cup almonds
Soak almonds between 6 and 24 hours
Add 4 cups water, dates and almonds to blender. Blend. Strain with a coarse strainer. Add 2 more cups of water to blender and remaining pulp that you strained. Blend again. Continue straining until desired conststency. We strain using a bigger strainer for 2 rounds of straining, then switch to a fine strainer for 2 rounds of straining, then we use flour sacks for a pulp-free milk. The dates add just a hint of sweetness. You can customize, adding more dates or Stevia for more sweetness, vanilla, cocoa powder for chocolate, etc. We do a double batch every 4 days or so. It will be good for 4 days in the fridge. Enjoy!