Shop bought milks are so convenient but you can’t beat making your own homemade almond milk. 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.
How to use homemade almond milk
It’s great in tea or drinks. However, it’s even better in porridge and puddings. It’s also a nice addition to soups and stews to provide extra creaminess.
It’s also great just as a standalone drink.
How to store Homemade Almond Milk
I use 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.