Soak 1 cup of almonds overnight in spring water.
Pour 4 parts/cups spring water into the blender.
Drain the water from the almonds first, then place it into a blender.
Blend until the almonds are fine and and bubbles appear at the top of the milk
Pour it into the nut milk bag already placed inside a glass bowl. Make sure the drawstring is folded over the outside edge of the bowl. This makes tranference easier.
Squeeze out all the milk and set the almond pulp aside.
Pour the milk back into the blender and add the vanilla extract and raw honey. Blend until well combined.
Decant into a clean glass jug with a tight-fitting lid and store in the fridge for up to 3 days.
To make Chocolate milk: Before decanting, add the raw cacao and blend for 30 seconds until well combined. Alternatively, put the raw cacao into a glass add 1/4 cup of almond milk and whisk with a handheld milk 'frother' to combine. Top it up with more natural almond milk.
