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.
Servings Prep Time
2.5cups (approx.) 10minutes
Cook Time
0minutes
Servings Prep Time
2.5cups (approx.) 10minutes
Cook Time
0minutes
Ingredients
  • 1cup (150g) almondssoaked overnight, and strained
  • 2.5cups (600 ml) filtered water(plus more if desired)
  • 1tsp (5 ml) vanilla extract
  • 2 medjool datespits removed
  • pinch cinnamon
  • pinch sea salt
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.