I made this a few months ago and failed to share it with you. How could I?
From time to time I test and photograph a recipe from one of the members of Tasty Kitchen, the fabulous community recipe website of my friend Ree. Well I tested this one and it was lovely and you ought to know about it.
One thing that is pretty much always in my refrigerator is almond milk. I love the nuttiness of the plain and vanilla flavors. And the chocolate almond milk? There’s just nothing like it in a tall glass of iced coffee.
Cut a swatch of cheesecloth and layer it into about four layers. Give it a rinse under cold water and squeeze out the excess. Then drape it over the mouth of a pitcher or Mason jar. If you want to help yourself out you can secure it with a rubber band. Pour in the liquid a little at a time, pressing the excess ground almond that gathers as you go.
You can see the full recipe and step-by-step on Tasty Kitchen: