Creamy Homemade Almond Milk (Printable)
Create smooth, creamy almond milk at home using raw almonds and water. Customizable with natural sweeteners and vanilla for a fresh, preservative-free beverage.
# What You'll Need:
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01 - 1 cup raw almonds
02 - 4 cups filtered water
03 - 1 to 2 tablespoons maple syrup, honey, or preferred sweetener (optional)
04 - 1 teaspoon vanilla extract (optional)
05 - Pinch of sea salt (optional)
# Directions:
01 - Place the raw almonds in a bowl and cover with water. Soak for at least 8 hours or overnight. Drain and rinse thoroughly before using.
02 - Add the soaked almonds and 4 cups of fresh filtered water to a blender. Blend on high speed for 1 to 2 minutes until the mixture is smooth and creamy.
03 - If desired, add your preferred sweetener, vanilla extract, and a pinch of sea salt. Blend briefly to incorporate all ingredients evenly.
04 - Position 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 liquid from the almond pulp.
05 - Squeeze or press the nut milk bag or cheesecloth thoroughly to extract as much milk as possible from the pulp.
06 - Transfer the freshly made almond milk to a clean bottle or jar. Refrigerate for up to 4 to 5 days. Shake well before each use.
# Expert Tips:
01 -
- Once you taste fresh homemade almond milk you will genuinely struggle to go back to the carton version, which suddenly tastes oddly thin and sweet.
- The entire process takes barely ten minutes of active work, and you control every single ingredient that goes into your glass.
02 -
- Skipping the soaking step is the fastest way to end up with gritty, watery milk that no amount of blending can fix, so plan ahead.
- Saving the leftover almond pulp seemed unnecessary until I started tossing it into cookie dough and smoothies, and now I refuse to throw it away.
03 -
- Soaking almonds in the fridge instead of on the counter prevents any fermentation on warm days and keeps them tasting clean and fresh.
- The secret to the richest possible milk is using the warmest water you can comfortably stand when you squeeze the bag, because heat releases more fat and flavor from the nuts.