Almond Milk Homemade (Printer-Friendly)
Create smooth, dairy-free almond milk at home with simple ingredients. Ready in minutes and easily customizable.
# What You'll Need:
→ Main
01 - 1 cup raw almonds
02 - 4 cups filtered water
03 - 1 to 2 tablespoons maple syrup, honey, or sweetener of choice (optional)
04 - 1 teaspoon vanilla extract (optional)
05 - Pinch of sea salt (optional)
# How to Make It:
01 - Place the raw almonds in a bowl and cover with water. Soak for at least 8 hours or overnight. Drain and rinse thoroughly.
02 - Add the soaked almonds and 4 cups of fresh filtered water to a blender. Blend on high for 1 to 2 minutes until smooth and creamy.
03 - If desired, add sweetener, vanilla extract, and a pinch of sea salt. Blend briefly to combine.
04 - Place a nut milk bag or a fine mesh strainer lined with cheesecloth over a large bowl or jug. Pour the blended mixture through to separate the pulp from the liquid.
05 - Squeeze or press the nut milk bag or cheesecloth thoroughly to extract as much milk as possible.
06 - Transfer the almond milk to a clean bottle or jar. Refrigerate for up to 4 to 5 days. Shake well before each use.
# Expert Advice:
01 -
- Four ingredients and a blender are all you need for the creamiest, most fragrant milk you have ever tasted.
- Once you see how simple it is, you will never go back to the store bought version with its stabilizers and thickeners.
02 -
- Skipping the soak is the fastest way to end up with gritty, bitter milk that no amount of blending can fix, so plan ahead even if it feels like an extra step.
- Using a nut milk bag instead of cheesecloth changed my results dramatically, catching every last speck of pulp and leaving the milk silky smooth.
03 -
- For an extra creamy result, reduce the water to three cups instead of four, which gives you something closer to a rich half and half consistency.
- Blending for the full two minutes rather than stopping early is what separates slightly grainy homemade milk from the truly velvety kind.