Almond Milk Recipe
Universal · Beverage · 10 min total
A creamy, dairy-free milk made from soaked almonds, perfect for smoothies, coffee, or cereal. This homemade version is free from additives and can be customized with sweeteners or vanilla.
10
min prep
min prep
4
servings
servings
60
kcal/serving
kcal/serving
Ingredients
- 1 cup raw almonds
- 4 cups filtered water, plus more for soaking
- 1 tablespoon maple syrup or honey (optional)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Place almonds in a bowl and cover with water by 2 inches. Soak at room temperature for 8–12 hours or overnight. Drain and rinse well.
- Add soaked almonds, 4 cups fresh filtered water, sweetener (if using), vanilla (if using), and salt to a blender. Blend on high for 1–2 minutes until smooth and creamy.
- Place a nut milk bag or a fine-mesh strainer lined with cheesecloth over a large bowl. Pour the almond mixture through the strainer, squeezing or pressing to extract as much milk as possible. Discard the almond pulp or reserve for other uses.
- Transfer the milk to a sealed container and refrigerate. Shake well before serving as separation is natural.
Tips
- Store in the refrigerator for up to 4 days.
- Save the almond pulp to add to smoothies, oatmeal, or baked goods.
- For a thinner milk, add more water; for a richer milk, use less water or add a few soaked cashews.
- Blanched almonds (skins removed) yield a smoother, whiter milk; for a more rustic flavor, keep skins on.
AI estimate may be inaccurate · Terms