Creamy Homemade Almond Milk (Printable)
Create smooth, creamy almond milk at home with simple ingredients. Ready in minutes and perfect for beverages or baking.
# What You Need:
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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:
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 your preferred 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 bag or cheesecloth thoroughly to extract as much milk as possible from the almond pulp.
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 Tips:
01 -
- It tastes nothing like the thin, slightly odd liquid from a carton because this version is rich, nutty, and subtly sweet on its own.
- Four ingredients you probably already have, no cooking required, and you control exactly what goes in it.
02 -
- Skip the soaking step once and you will end up with gritty, bitter milk that no amount of blending can fix because dry almonds simply never break down properly.
- Rinsing the soaked almonds under cold running water removes phytic acid and any residual tannins that can make the milk taste slightly astringent.
03 -
- Use the hottest tap water you can stand when rinsing soaked almonds because warmth helps release their natural oils and makes the milk noticeably creamier.
- A nut milk bag is worth the small investment since cheesecloth can be frustrating to work with and lets fine particles slip through into your finished milk.