Homemade almond milk recipe
Making your own almond milk is really simple and works out to be a more economical option, especially if you drink it regularly. When almonds are in season, buy them in bulk because they freeze well and this way you’ll have stock on hand for when they’re more expensive.
- 1 cup (170g) raw almonds + water to cover
- 4 cups (1L) water
Cover almonds with water to soak. Cover the bowl with cling film and refrigerate at least overnight (but preferably a day or even two). Drain and rinse the almonds.
Add the almonds to a blender along with the 4 cups of water. Use the chop setting first and then the whisk or milkshake setting to finish off. Blend really well.
Put a fine mesh sieve or piece of muslin over a large bowl and pour over the nut milk, squeeze or press with the back of a spoon until as much of the milk as possible is strained through.
Transfer the milk to a clean glass jar and store in the fridge for up to three days.
- After the almonds are soaked, you’ll notice the water is quite clogged up and discoloured with almond skin; and that the almonds are swollen up and really plump looking. This means their enzymes have now been activated.
- Store the rest in the fridge to use as you would ordinary milk. This recipe yields about three cups, probably more if you use a nut milk bag or piece of muslin.
- Sweeten the milk with maple syrup, dates, honey or brown rice syrup. Flavour with vanilla or spices if you like. I keep mine plain as I don’t drink it straight, I mostly use it in smoothies, pancake batters, baking and porridge.
- You can use the almond meal in cakes, smoothies and other recipes so don't throw it away.
- This recipe was created by Katie Rainbird of Katie180. You can find her on Facebook and Twitter.