Vanilla Almond Milk

**Order before 8pm for next-day availability; if after 8pm, +2 days** If you’ve been buying almond milk in a cardboard carton at the grocery store, you’re in for a treat. Every single one of those long-shelf-life almond milks has been processed with HPP (high pressure processing) to remove enzymes that cause it to spoil quickly. (Almond milk made with ONLY almonds and water will spoil within 1-2 days maximum.) Those mass-produced nut milks are also usually cut with questionable seed oils, sometimes as high as 5%, or have added gums for texture, shelf-life or both. (Check your labels!) The HPP process, while killing bacteria, also removes lots of the beneficial nutrients in almonds (and other nuts). The alternative is cold pressing, which is basically what it sounds like - no heat, no HPP. You just soak the nuts in water, give them a light blend, and use a press to squeeze out the “milk.” (Note to our dairy-sensitive friends: this is not actual milk and contains no dairy.) Our almond milk is cold-pressed daily on the day of your delivery, to maximize freshness. Because we add a pinch of Himalayan rock salt (a natural, mild preservative), you can keep it in the fridge for 2 days before it spoils. Good luck with making it last that long, however, because this stuff is delicious. In this vanilla variation, we add a bit of our New Zealand Heilala vanilla. Try it straight up, make an amazing vanilla latte with coffee or tea, in a smoothie, or with granola. Great dessert alternative for the kids, too. The ingredients are only: -California almonds -Himalayan rock salt -New Zealand vanilla -Raw wild honey, for a touch of sweetness and consistency (<1%, approx. 4ml per 450ml bottle) -Nutmeg, just a little for its natural preservative properties -filtered water.