Homemade Almond Milk

How to Make Homemade Almond Milk

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the almonds in a bowl, cover with plenty of cold water, and soak for 8 hours.

   Mark done

2. Drain and rinse the almonds well.

   Mark done

3. Blend the almonds with the 900 ml of fresh cold water, the salt, and the dates or maple syrup and vanilla, if using, on high speed for 90 seconds, until the mixture is milky and smooth.

   Mark done Start 90 sec timer

4. Line a large bowl with a nut milk bag or a clean muslin cloth and pour in the mixture.

   Mark done

5. Gather the top of the cloth and squeeze firmly until only a dry pulp is left in the cloth.

   Mark done

6. Pour the milk into a clean bottle or jar and refrigerate. Shake before using.

   Mark done

Tips for Making Homemade Almond Milk

• Rinse the soaked almonds before blending. The soaking water carries bitter compounds from the skins, and discarding it gives a sweeter milk.
• Use cold water. Warm water speeds up spoilage, and it makes the milk taste a little flat.
• Keep the pulp. It can be stirred into porridge, baked into cookies or dried in a low oven and ground into almond flour.

What to Serve with Homemade Almond Milk

• Granola
• Porridge
• A cup of coffee

Storing & Reheating Homemade Almond Milk

Keeps in a sealed bottle in the fridge for up to 4 days and separates, so shake it before using. Freeze in ice cube trays for up to 2 months.

Homemade Almond Milk FAQ: Common Questions

Homemade Almond Milk Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.