10-Minute Classic Almond Milk

I love love LOOOVE to make my own almond milk! It’s sort of become a Sunday morning ritual. Nothing feels better than turning on some soft tunes (Afternoon Acoustics on Spotify to be exact), that bright natural sunlight shining into the kitchen, and the serenity of handcrafting some sweet white juice to last the week – okay let’s be honest; to last you a few days. (No way this tasty almond milk will go unscathed for a whole week!)

And although the process of making your own almond milk is more cumbersome than picking up a tetra pack from the g-store I PROMISE the juice is worth the squeeze. As I’ve mentioned before in my previous almond milk post once you go craft, you never go back! Homemade almond milk is so rich, thick and creamy. It’s like a fine wine; you want to savour every swallow and let the flavours linger on your taste buds. I literally pour thimble sized amounts into a glass a sip it like an award winning whisky. And actually, it only takes 10 minutes to make; which is a small price to pay for this certified delicious drink. Heck – I spend more time scrolling through my Instagram feed!

I’ve been making homemade almond milk for about a year now, and have the milking down to a science. Mastering the exact water to almond ratio, sweetness to salt, and the exact straining method to reap all the juice. The outcome is the perfect partner for coffees, lattes, and overnight oats. And although we need not expect anymore of this classic milk it’s a drink that keeps on giving. That’s because the almond pulp (i.e. the leftover almond meal in your nut milk bag after being squeezed), is a blessing in disguise; and can be used to create drool-worthy dishes I’ve come to adore. I’ve used the almond pulp to make flatbreadpizzatruffle wedgestruffle balls and more. From breakfast, to pizza and dessert this almond milk is a triple threat.  A drink that deserves infamous recognition like that of Emma Stone. So think twice about tossing that pulp in the garbage, because this magic milk is just getting started.

So pour yourself a glass, put your legs up, and tune into La La Land while you hum the glory of each smooth sip and that city of stars. It’s the little things in life, am I right? I hope you enjoy this fine almond milk as much as I do. <3


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10-Minute Classic Almond Milk
It's like a fine wine; you want to savour every swallow and let the flavours linger on your taste buds. I literally pour thimble sized amounts into a glass a sip it like an award winning whisky. And actually, it only takes 10 minutes to make; which is a small price to pay for this certified delicious drink.
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Prep Time 10 minutes
Cook Time 0 minutes
Servings
2.5 cups (approx.)
Ingredients
  • 1 cup (150g) almonds soaked overnight, and strained
  • 2.5 cups (600 ml) filtered water (plus more if desired)
  • 1 tsp (5 ml) vanilla extract
  • 2 medjool dates pits removed
  • pinch cinnamon
  • pinch sea salt
Prep Time 10 minutes
Cook Time 0 minutes
Servings
2.5 cups (approx.)
Ingredients
  • 1 cup (150g) almonds soaked overnight, and strained
  • 2.5 cups (600 ml) filtered water (plus more if desired)
  • 1 tsp (5 ml) vanilla extract
  • 2 medjool dates pits removed
  • pinch cinnamon
  • pinch sea salt
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Rating: 0
You:
Rate this recipe!
Instructions
  1. Add soaked almonds to your blender with water, vanilla extract, dates, cinnamon and salt. Blend on high for 1 minute
  2. Place your nut milk bag over a big bowl, and pour half your almond milk blend into the bag. Squeeze the bag to strain the milk. Continue to squeeze, moving your hands around the bag to allow new areas to be milked, until you can no longer milk anymore liquid. (If you don't have a nut milk bag you can also use a pair of tights - see notes below for more).
  3. Remove "almond pulp" from nut milk bag, and pour second batch of your almond milk blend into the bag. Continue the process of straining the nut milk as described in Step 2.
  4. Pour the freshly squeezed milk from your bowl back into your blender (this just allows for easy transfer into a bottle). Taste the almond milk blend - I like it creamy, but optional to add splashes more water to thin if desired. Transfer the milk into an air tight bottle and store in the fridge.
Recipe Notes

If you don't have a nut milk bag you can also use a pair of tights, or a very thin t-shirt (I find almond milk bags are easiest to use). You can buy a nut milk bag online. This is the one I have.

I like to milk in two batches for easier squeezing. But you can do it all in one go.

If almond milk is too creamy you can add splashes more water to milk to thin. But I like it thick and creamy.

Save "almond pulp" to use in recipes like flatbreads, pizza and donuts.

Almond milk will keep in fridge for up to 5 days. Enjoy in overnight oats and chia pudding. It also foams lovely for almond milk lattes.

Nutrition information not calculated for this recipe, as process of straining and removing almond pulp affects estimation. 

Nutrition Facts
Calories: Fat: Saturated Fat Sodium
Carbohydrates: Fiber: Sugar: Protein:

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – RAW

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