“It’s so easy to make your own almond milk.”
I’ve been told that for the last couple of years, but it took a while before I took the plunge and made my own almond milk. And you know what? It is easy to make your own almond milk.
I should have done it earlier. The flavour is beyond comparison with commercial almond milk. Don’t be like I am and put it off for years. Try it now. I’ll even help you out. Here’s a simple recipe to try.
With only 4 simple steps you too could be on your way to saying “It’s easy to make your own almond milk!”
Soak, rinse, blend, squeeze. It’s that easy.
The almond milk will keep for 3 – 5 days in the fridge and can be served in the same way you would serve any other type of milk – in smoothies, porridge, used in cakes or blended with other flavourings for a nutritious flavoured milk.
If you don’t have a nut milk bag, don’t let that stop you from making your own almond milk. The first few times I made my own I used an old curtain to strain the milk from the pulp and that worked. I cut a 40cm square out of the curtain – any clean fine mesh will do, a pair of stockings could even be used! Spread it over a bowl and pour the blended almond milk in, bit by bit, squeeze and repeat.
I have since bought my own Nut Milk Bag from Biome and it helps reduce the mess when squeezing the pulp.Print
How to Make Your Own Almond Milk
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Beverage
- Cuisine: Australian
- 1 cup almonds
- 3 cups water
- Place almonds in a medium bowl and cover with water. Leave to soak overnight.
- Drain almonds, rinse with fresh water and place into a high-speed blender.
- Add 3 cups water and blend on high for about 5 minutes or until smooth.
- Ready to drink, or strain it for a smoother drink.
- Place a nut bag (or a 40cm square of fine mesh cloth) over a bowl.
- Pour a small amount of almond milk into the bag and squeeze the liquid out of the bag. Keep squeezing to remove all of the liquid.
- Remove pulp from bag (keep it to add to smoothies or use in muffins to reduce the amount of flour needed).
- Repeat until all the almond milk has been strained.
- Pour the strained almond milk into a glass bottle and store in the fridge for 3 – 5 days.
Try flavouring your milk.
Return the strained milk to the blender.
Add 2 tablespoons cinnamon and blend
Add 1 punnet hulled strawberries and blend
Add 1 tablespoon cacao and blend
Add 2 shots of coffee and blend