Vanilla Elderberry Almond Milk

Soak almonds in water for 10–12 hours. Rinse.

Add almonds and water to high power blender and process for 2 minutes. Add vanilla and maple syrup and pulse for 10 seconds.

Place a cheese cloth over a fine mesh strainer and slowly pour a third of the almond milk. Using a spoon, mix to help the milk pass through quicker. Discard dry almond pulp once all the milk has passed through. Repeat this step until done.

Store the almond milk in a jar in refrigerator for up to 8 to 10 days.