Preserves and Pantry
How To Make Rich and Creamy Homemade Almond Milk
Nothing compares to the clean, buttery flavor of freshly pressed almond milk made in your own kitchen. This recipe produces a silky, full-bodied liquid that is far superior to store-bought versions, perfect for morning coffee or seasonal porridges.
- Prep
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 160 kcal
Method
Place the raw almonds in a bowl and cover with cool water. Let them soak at room temperature for at least 8 hours, or overnight, to soften the nuts and improve the creaminess of the milk.
Drain the soaking water and rinse the almonds thoroughly under cold running water.
Combine the soaked almonds, 4 cups of fresh filtered water, sea salt, and the optional medjool date or vanilla in a high-speed blender.
Blend on the highest setting for 1 to 2 minutes until the mixture is completely smooth and looks frothy.
Place a nut milk bag or a double layer of cheesecloth over a large bowl or pitcher. Pour the almond mixture into the bag.
Gently squeeze and wring the bag with clean hands to extract all the liquid, leaving only the dry pulp behind in the bag.
Pour the finished milk into a glass jar and seal tightly. Chill thoroughly before serving.
Notes
Do not discard the leftover almond pulp; spread it on a baking sheet to dry out in a low oven for homemade almond meal.
For a thicker, 'creamer' style milk, reduce the filtered water to 3 cups instead of 4.
Always use raw, unroasted almonds for the most neutral and fresh flavor profile.
If using a cheesecloth instead of a dedicated nut milk bag, ensure you fold it several times to prevent sediment from passing through.
