Vanilla Nut Milk

In a large jar or bowl, combine almonds and 2 ½ cups (625 mL) of the water. Cover and let stand at room temperature for 4 hours or refrigerate for up to 12 hours.

Drain and rinse almonds; place in blender along with honey, vanilla, cinnamon, salt and remaining 3 ½ cups (875 mL) water. Blend for 1 to 2 minutes or until very smooth. Add more vanilla, cinnamon, salt, and honey as needed.

Working in batches, strain mixture through double layer of cheesecloth-lined sieve into large bowl. Gather edges of cheesecloth together, twisting to form seal. Squeeze over bowl to release as much milk as possible. (Alternately, use a nut milk bag and follow manufacturer’s instructions.)

Discard almond pulp or reserve for another use. Repeat with remaining milk mixture. Pour into a 1 L jar; seal and refrigerate for up to 5 days. Shake well before using.

Test Kitchen Tip: If you don’t mind a slightly grainy texture, skip the straining step and use blended milk on cereal and oatmeal.

Another favourite Billy Bee liquid honey can be swapped in for unpasteurized, if preferred.