Shop bought milks are so convenient and I do buy them too. However, some brands can contain extra fillers, stabilisers and seed oils. Obviously, shop-bought can definitely be easier, but this recipe will hopefully show you that it’s pretty simple to make your own too.
My homemade version contains a much higher proportion of almonds. This means that the taste is really different. It’s much creamier and with a much stronger taste of almonds. It also means that, nutritionally, it’s better for you.
It’s great in tea but even better in porridge and puddings or as a nice addition to soups and stews.
I use the reusable glass bottles, which are fab and hold 1 pint. If you don’t have the bottle, just use whatever you have at home – reuse whatever jars or any bottles you have to store it.
To make it, it’s just a case of soaking the nuts, blending and straining. I use a nut milk bag to strain the milk but any muslin will do too.
It’s also easy to make a chocolate version of this. Just add 2 tbsp of cacao powder before you blend.
Try it and let me know what you think in the comments below.
Recipe Tips:
- To sterilise your bottles, wash well and rinse. Put in the oven on a low heat for 30 mins. If you are using the milk straight away then you don’t necessarily need to sterilise the bottles. However, if you are keeping the milk for a few days then I’d recommend it.
- This recipe also works with hazelnuts if you want to make this as an alternative.
- The milk will last for about 4-5 days in the fridge.
If you liked this recipe, why not try:
High Protein Snickers Smoothie
Homemade Almond milk
Ingredients
- 80 g almonds (⅔ cup)
- 1.1 litres filtered water (2 pints)
- 1 pitted medjool date optional but adds a nice bit of sweetness
- Pinch salt
Instructions
- Soak the almonds in filtered water for about 6 hours (or ideally overnight).
- Drain and rinse the almonds. Add to a high powered blender with the other ingredients and blend for about one minute.
- Strain through your milk bag or a muslin. Keep in the fridge in sterilised bottles
Notes
- It will last for 4-5 days in the fridge.
- You can reuse the pulp in crackers or put in smoothies.
Hi Helen – this looks great but is lacking the amount of water to add to the blender – I would presume it would be a litre i.e 4 servings of 250ml? Have a beautiful day.
Hi Janine, well spotted! Pretty difficult to make without that! I’ve amended the recipe now.
Hi Helen,
I was wondering why the almonds need to be soaked first and just to confirm do you add 1 litre of water to the blender? Thank you so much x
They blend much better when they are soaked and soft. Also yes you’ll need just over a litre of water. It makes two bottles. You can always half the recipe, if that’s too much.