Place the almonds in a jar, cover with water and add a pinch of salt. Place in the fridge and leave overnight.
The next morning, put the almonds in a sieve and wash them with clear water. Puree in the blender with rolled oats, coconut flakes and water for about 2 minutes.
Strain through a nut milk bag (or cheesecloth) and store in a jar in the fridge. Consume within 3 days.
Wellcuisine-Tipp
To prepare a cappucino, heat the barista milk in a pot on the stove and froth it with the hand frother until it is hot. Be sure to remove from the heat before cooking, otherwise the milk will flake. Enjoy with a freshly brewed coffee in a pretty mug.