1 c. almonds, blanched
1 qt. pure water
2 tbsp. barley malt syrup
1/4 tsp. lecithin (optional, this makes a creamier milk)

Pour a cup of boiling water over the almonds and let stand for 3 minutes to blanch them, this softens the skins and the meat. In an electric blender or food processor, blend ingredients until smooth. Also good as a hot drink.