Directions:  Soak almonds (regular, not toasted) for a minimum of one hour, or longer if you have the time, then put them in a food processor or a blender with a bit of water. You then begin to blend it, slowly adding a bit of water, as needed, until you obtain the desired “milkiness”. You can use blanched almonds if you prefer, but I like to leave the skins on for added flavor, texture and additional nutrients. Once you have the texture you desire, you can filter the milk using cheesecloth or leave the almond pulp in for additional fiber.

Blend the almond milk with a couple of tablespoons of cocoa, some agave nectar or honey (to taste) and a couple of ice cubes, and you have yourself a delicious chocolate almond milkshake.

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