This surprisingly easy-to-make almond milk contains dates and cinnamon, which lend just a hint of sweetness without covering up the pure, clean almond flavor.

BY TERESA PIRO
Food & Wine Magazine
January 2015

PREP TIME:  20 minutes
TOTAL TIME: 1 hour 30 minutes  PLUS OVERNIGHT SOAKING
SERVINGS: Makes 3 Cups

Ingredients:
1 cup raw almonds
5 cups filtered water, plus more for soaking
4 plump Medjool dates, pitted
1/4 teaspoon cinnamon
Sea Salt

Directions:
In a medium bowl, cover the almonds with filtered water and let stand overnight at room temperature.

Drain and rinse the almonds; transfer to a blender. Add the dates, cinnamon, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, about 2 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Transfer the nut milk to an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.

COOK’S NOTE:
The almond milk can be refrigerated for up to 4 days.