First, soak the nuts for 4 hours, drain them and set them aside. 

Now, transfer the nuts to the blender basket of the Almond Cow (at this point you can add the spices and a couple dates for sweetness) and reattach the basket to the blender head.

Fill the main compartment of the Almond Cow with the filtered water and add the cinnamon, nutmeg, sea salt and vanilla extract to the water. Attach the blender head to the main compartment. Press the “cow” on the top of the machine and allow the Almond Cow to go through the 3 automatic cycles of making the nut milk. When you press the cow, you will notice the green light at the top of the machine will flash continuously. Wait until the green light is solid. That will be the indicator that your nut milk is ready.

Dettach the head of the Almond Cow and set it into the collector tray to collect any excess liquid from the blender basket. Pour the nut milk into a mason jar with a tight lid. 

Transfer the pulp from the blender basket to a bowl lined with cheesecloth or a nut milk bag and squeeze the cheesecloth to get the rest of the milk out. Pour it into the mason jar with the rest of the nut milk.

Milk will last in the fridge for up to a week.