1 cup whole raw almonds, soaked overnight in 2 cups filtered water
Bring water to a boil. Add chamomile to a heat proof jar and pour in boiling water. Allow to steep for 5 minutes. Strain into an upright blender (it needs to be at least 6-cup capacity). Add honey and set aside to cool to warm or room temperature.
Line a strainer with a nut milk bag or several layers of cheese cloth; set aside. Drain and rinse almonds and add them to the blender. Blend on high speed until completely smooth. Pour into lined strainer, gather edges of cloth and gently squeeze out milk. Keep squeezing until you’re left with a dry pulp. Pour milk into a jar, seal and store in the fridge until completely chilled. Serve cold over ice. Mixture can be stored for up to 2 days in the fridge.
Leftover pulp can be used in crackers, porridge, energy balls or pancakes or dried in a dehydrator or low temperature oven until it resembles a flour. This can be stored and used in baking recipes.