We made our own almond milk and it was so rich and creamy. Much tastier than soy or rice and since it’s home made, it has none of the unnecessary ingredients they put into the commercial versions. We used this recipe although we didn’t blanch them first, we just peeled them after they soaked. Not sure what’s quicker. I still haven’t done anything with the leftover almond paste but I’ll post as soon as I find a use for it. So the breakfast pictured here is simple but what makes it special is the almond milk. Try it, again, it’s super easy.