For the Strawberry Compote:

1. Start by adding your frozen strawberries, lemon juice, and honey to a pot
2. Place your pot over medium heat and cook, periodically stirring for 15-20 minutes until your strawberries begin to break apart into a thick jammy liquid
3. Transfer to a glass dish and set aside to cool

For the Almond Milk:

1. Soak your almonds in water for at least 3 hours, or overnight if possible until they’re soft enough to blend
2. Rinse and strain your soaked almonds then add them to a blender with 3 cups of fresh drinking water
3. Add your cooled strawberry preserves to your blender and blend until smooth
4. Place your nut milk bag or a tea towel over a large bowl and dump your almond milk mixture into it. Using your hands, wring out the bag until all of the liquid is strained into the bowl
5. Transfer your Strawberry Almond Milk to a pouring dish with a lid and enjoy in your coffee or matcha lattes!

*Lasts in fridge for 5-7 days