Sprouted almonds are best, but if you can't source them or make them yourself, get raw almonds and soak them in room-temperature water for 8-12 hours with a tsp of pink Himalayan salt to make them more digestible and break down the phytic acid.
If you strain the almond milk, reserve the "pulp" by dehydrating it at 105 degrees Fahrenheit for 24 hours to make almond flour.
Sometimes I add in 1 tsp coconut oil because it kills viruses, bacteria and fungi, and it's known for many other incredible health benefits including fat loss, increased energy, and improved brain function.
If you don't have, or like, almonds, replace with cashews for cashew milk. Or walnuts for walnut milk. You get the idea 🙂
Try other flavors:
Vanilla almond milk: Add in 1 vanilla bean or 1/2 tsp pure vanilla extract.
Honey almond milk: Add in 2 tsp raw honey and 1 vanilla bean.
Chocolate almond milk: Add in 2 tsp raw honey and 1 tbsp raw cacao powder.
Strawberry almond milk: Add in 2 tsp raw honey and 1 cup fresh or frozen strawberries. *If you use frozen strawberries this will create more of a smoothie consistency.