Instant Almond Milk: How to make Almond Milk in 30 Seconds
Oct 5, 2019 (Last updated Sep 12, 2021) by Hannah Sunderani
Instant Almond Milk: How to make Almond Milk in 30 Seconds
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Hi Friends, here is a really quick and simple recipe to learn how to make almond milk, INSTANT! Say whaaat? Yep, you heard that right. It takes only 30 seconds and 5 ingredients to make thick and creamy, lush homemade milk.
With,
no soaking
and no straining
no special equipment
and no leftover almond pulp (i.e. no waste!)
Seems like our wishes really DO come true! This recipe is a great one when you’re too busy to make classic homemade almond milk. Or when you’ve just realized that you’re out of the store-bought stuff and there’s no way you’re changing out of your sweats to get to the grocery store.
You can use this instant recipe to make your foamy lattes, overnight oats, or use it however you enjoy your milk.
So, let me show you exactly how to make almond milk in 30 seconds.
Instant Almond Milk: How to make Almond Milk in 30 seconds
The ingredients
As mentioned above, there is only 5 ingredients to making this recipe. Here is what you need:
- water
- almond butter
- maple syrup (or agave or honey)
- pinch salt
- pinch cinnamon
The ingredient list is super straight forward. And you probably already have the ingredients in your pantry RIGHT NOW! Go and check your pantry, I’ll be waiting right here.
Now, you might be wondering whether you can skip the last 3 ingredients, and just make the milk by blending water and almond butter? And the answer is, yes. However, I highly encourage you to add the remaining ingredients (maple syrup, salt and cinnamon) to enhance the flavour profile. A few ingredients goes a long way into make a tasty drink.
What’s more is that unlike traditional almond milk – where you must soak the nuts in advance, there is no soaking required. This also reduces waste from the leftover almond pulp that you have when using the traditional method. (The almond pulp can be used to make almond meal for other baked goods, but it definitely requires more work on your end). So feel good about no waste with this instant version.
This recipe was inspired by Detoxinista’s 2-minute almond milk recipe, but this one is even faster using and more efficient in case you don’t have a high-speed blender.
Method
It couldn’t get easier when it comes to making Instant Almond Milk. Simply toss your ingredients into a blender (no – you don’t need a high performance blender, a regular one will do just fine). Give it a good blend for 30 seconds and voila, you’re looking at a creamy almond drink to use for foamy lattes, overnight oats and much more.
No special equipment
I truly mean it when I say there’s no special equipment for making this 30 second milk. No nut milk bag, and no special machine. All you need is your blender, and we all have one of those, right? And it doesn’t need to be a high performance blender. A regular blender will work just fine.
You also won’t need a nut milk bag for straining, since we are using almond butter instead of soaked almonds. Simply blend and bottle.
Watch the video: Instant Almond Milk
How does Instant Almond Milk compare to traditional?
As you know, I am a huge fan of the traditional homemade almond milk. It’s ultra rich, creamy and smooth. So, I have to be 100% honest in saying that my preference is the classic homemade almond milk. TBH, I’m a bit of an almond milk snob. (Or as I prefer to say, a plant-milk sommelier). And in my opinion, the classic homemade milk always wins.
But, this homemade almond milk in 30 seconds is delicious! It’s creamy and flavourful. And works just the same as the traditional 10-minute kind.
And, there are a few ways to make your 30 second blend even smoother and creamier. I like to use blanched almond butter (i.e. white almond butter) instead of the classic kind. This means the skins have been removed before grinding into a paste. You can buy blanched almond butter on Amazon, and at some specialty organic stores like Wholefoods. Or, you make it yourself by adding 2 cups blanched almonds to food processor and blending for 10 minutes until it turns into a paste. (Use this blanched almond butter in recipes just as you would normal almond butter). With that said, blanched almond butter is not necessary for this recipe, the regular almond butter work just fine. But the blanched almond butter will yeild a smoother blend.
As for comparing Instant Almond Milk to the store bought brands. Instant wins my vote – it’s much creamier and more flavourful than most store-bought brands.
Other recipes you might like
If you’re digging this recipe, you might also like to try these recipes:
- how to make classic almond milk + step-by-step photos & video
- Make homemade almond milk in 30 seconds with Almond Cow
- How to make easy chia pudding
All-in-all this 30 second almond milk is delicious, creamy, and flavourful! It’s great for making foamy lattes, overnight oats, or for however you enjoy your milk. I especially like to make it when I’ve realized I’m all out of milk, and I’ve forgotten to soak my nuts for the classic kind. I hope you enjoy this quick fix as much as I do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
How to make Almond Milk in 30 seconds
Ingredients
- 2 cups water
- 1/4 cup almond butter (I prefer using blanched almond butter, but classic works well too)
- 2 tsp maple syrup
- pinch cinnamon
- pinch sea salt
Instructions
- Add all ingredients to blender and blend for 30 seconds, or until smooth. Pour into bottle and keep in fridge.
Watch The Video
Notes
Approvals
Nutrition
LEAVE A COMMENT
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Your traditional recipe for almond milk has us squeeze out and separate the pulp. I wonder why we can’t purée it fine enough and perhaps add more water to keep it in?
Hi Rita, with traditional almond milk using the whole raw almond, we are not able to blend it until the pulp is no longer apparent. It will always remain. This is why we have to pass it through a nut milk bag to remove the pulp. With the instant almond milk – we’ve used almond butter (preferably blanched almond butter) which allows for no straining. You got it right though, in terms of pulverizing those almonds until they become very fine (i.e. almond butter) – we don’t have to remove the pulp with this recipe! I think you’ll see what I mean in the videos and when you test out the recipes. I encourage you to give recipes both a try and see which you prefer and suits your lifestyle best! 🙂
Thanks so much for this hack. I was wondering if a quick almond milk could be made from almond butter and was so pleased to find your formula for it…..saves all the trial and error I was about to dive into . I don’t have much need for almond milk beyond using in some keto baking recipes and this will do perfectly for me….THANKS!!!
So glad to hear that this recipe has been helpful for you Deborah! Enjoy!
Hi Hannah,
I tried this recipe and found that my milk had a powdery texture.
Do you know why this is the case?
Hi Dominic. How strange! I wonder if it’s the brand of almond butter you’re using? I also find it really helpful to use blanched almond butter for this recipe, as noted in the blog post above. It’s less grainy than traditional almond butter and you might prefer the taste more. If you can’t find blanched almond butter at your grocery store, you make it yourself by adding 2 cups blanched almonds to a food processor and blending for 10 minutes until it turns into almond butter consistency. Hope this helps!
Hello,
This recipe looks good – and looking forward to having a go.
This is a common mistake, but…
“Give it a good blend for 30 seconds and viola”
– A viola is an instrument like a large violin
– “Voila!” is the French word you need!
Thank you for the great recipe.
Val (UK)
Hi Val! Whoopsie, silly me. Thanks for noticing that typo. I’m so glad that you like the recipe and are looking forward to trying it!