Almond Milk

1 cup raw almonds
4 cups water
1 tablespoon agave nectar (or any other sweetener)

Night before: Take 1 cup of raw almonds and 4 cups of filtered water and combined them in a glass bowl, cover it, and place it in the refrigerator (let them soak for 5-36 hours, but I wouldn't do it any longer than that).

After they soaked over night, pour the contents of the bowl into a blender and pulsate the mixture until the almonds are chopped. Next, add a tablespoon of agave nectar to the mixture and blend for about 1 min 30 seconds. The more you blend, the smoother it will become, but don't beat yourself up about the smoothness... YOU WILL NEVER get a perfect blend, meaning, there will be almond pulp.

Next, pour the mixture through a strainer to eliminate the majority of the almond pulp. After that, decide on how thin you want your milk. Keep filtering almond milk through either a cheese cloth or a simple paper towel to make thinner.

And VOILA! Almond milk. Enjoy.