Place the spelt berries in a bowl and cover them generously with water. Refrigerate for at least 12 hours.

Once the spelt has soaked, drain and rinse them well under cold water.

Add the soaked spelt berries to your blender along with 1 litre of water and a pinch of sea salt. Blend on high speed until creamy, about 1-2 minutes.

Strain the mixture through a fine mesh sieve or nut milk bag into a clean bowl or pitcher.

Transfer your spelt milk into a sealed bottle or jar and store it in the refrigerator for up to one week. Shake well before use.

Soaking spelt berries longer (up to 24 hours) yields creamier milk.

Use cold or room temperature water when blending for best results.

Add vanilla extract, dates, or cocoa powder for sweetness.

For optimal freshness, store in glass containers.

Make ahead by preparing a large batch over the weekend.