Sorry soy milk lovers out there, both of you will be very disappointed at what I’m about to say: soy milk is super gross. It’s no one’s fault, soy beans just don’t compare to the creamy goodness that comes out of a cow.

Why was soy milk ever a thing? Because people were searching for a solution to a problem. What was the problem you ask? People need milk, but not everyone can have milk. Wait a minute, do people really need milk? Of course they do. Milk is the only way you can truly enjoy a chocolate heavy dessert. I won’t even look at an oreo if I don’t have a cool glass of milk to wash it down. But like we just said, not everyone can have milk. If you are lactose intolerant, or vegan, cow milk is a no go. So what do we do? What’s the solution?

Almonds.

Almonds are the secret. If you blend almonds in water, and strain the resulting slurry, you are left with the most magical, nutty refreshment known to man. Almond milk is arguably more delicious than cow’s milk. In my opinion, its nutty aftertaste complements desserts better than cow’s milk. Almond milk is a trend that is catching on and is widely accepted as a mainstream milk substitute. As its popularity has grown, many have tried to perfect a way to make it from scratch. This recipe is my favorite way to make a steady supply of delicious almond milk, all from the comfort of your own home!