Soak the almonds in water overnight, or boil for 1 minute then soak for 1 hour, to soften.

Drain and rinse the almonds.

Blanch the almonds by placing them in boiling water for 60 seconds then transferring to cold water. This helps loosen their skins.

Peel off and discard the skins by pinching the almonds.

Spread out the blanched almonds and allow to dry for a few hours.

Roast the almonds at 300°F for 10-15 minutes until fragrant and slightly browned. This enhances the flavor and extends the powder's shelf life.

Grind the roasted almonds into a fine powder using a food processor, blender or spice grinder. Grind in short bursts and stir to prevent overheating.

Stir through any extra flavorings like vanilla, spices or sweeteners.

Store the almond milk powder in an airtight container. Keeps for up to 8 weeks at room temperature or several months refrigerated or frozen.