A simple, quick, and easy recipe for almond milk that won’t break the bank.

I have a soft spot for almond milks, and they’re a great source of protein, fat, and fiber.

But this simple, easy recipe from my friend and blog reader Lisa makes almond milk a delicious, healthy, and delicious way to make your own almond milk at home.

Lisa recommends making this almond milk in a glass container in the fridge, so it stays in the freezer.

I like to make it in my Vitamix, because it’s the easiest way to get the right amount of milk and the right consistency of the milk.

Lisa also shares tips on how to make almond milk ahead of time.

If you’re making this for a party, you can also freeze it for later, or make it ahead of a date, since it will be nice and thick before the date.

1/2 cup (60 ml) unsweeten vanilla almond cream (or almond milk) 1/4 cup (25 ml) almond flour 1/3 cup (15 ml) coconut flour 1 tsp baking powder 1 tsp salt 1/8 tsp cinnamon 1 tsp vanilla extract Instructions Whisk together the almond milk and almond flour in a medium bowl.

Add the coconut flour, baking powder, salt, and cinnamon and mix on medium speed until smooth.

Slowly add the dry ingredients (like baking powder and salt) until you reach a consistency that is just right.

Add in the vanilla and almond extract and mix until combined.

If the almond mixture seems too dry, add more almond milk.

If it seems too thick, add the flour.

Taste the almond-milk mixture to make sure it’s good.

Taste again and add more milk if needed.

The almond milk should be thick and creamy and tastes delicious.

(If it seems to be too thick to make a cup, you may need to add more coconut flour.)

Notes *This recipe is perfect for a day-old party, but you can make it with a smaller container of almond milk for a smaller party. 3.5.3208