Maple Almond Milk

I absolutely love a cold glass of almondmilk. Unfortunately for my toddler with a corn allergy, it's impossible to find an almond beverage on the shelf that doesn't contain some sort of corn-derived ingredient. Between the natural flavors, added vitamins and thickening agents, there always seems to be a hidden allergen. I decided to try my hand at making my own almond milk. My toddler and I had a blast blending our almonds and trying out different flavors. This one was a hit! Made with raw almonds, a pinch of Himilayan salt and a touch of organic maple syrup for sweetness. It was so easy to make with a simple dish cloth and Ninja blender - no fancy equipment needed. Enjoy!

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• 1 cup raw almonds

• 4 1/2 cups water

• Pinch Himilayan salt

• 1 tablespoon pure maple syrup

1. Soak almonds in water and refrigerate overnight.

2. Add soaked almonds and water to a blender and blend until smooth.

3. Drape a thin dish cloth over a glass bowl and slowly pour the blended almonds and water over the cloth. The milk should run through the cloth into the bowl.

4. After most of the liquid has run through, gather up the corners of the cloth and squeeze and leftover almond pulp so that the remaining liquid drips into your bowl.

5. Add salt and maple syrup to bowl and stir.

6. Enjoy cold!