Homemade Almond Milk
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Author Notes: Like just about anything else you make at home, almond milk from scratch tastes infinitely better than what you can buy in a box from a store. And it’s so easy! Plus, you can control how thick, and how sweet, and what flavor, of milk you produce. This recipe gives the basic instructions for unflavored, unsweetened almond milk. I’ve posted separately a recipe for vanilla almond milk, with several options for sweetening and adding other flavors. Enjoy!! ;o) - AntoniaJames
Makes about 3 ½ cups
- 1 cup raw almonds
- Filtered water (2 cups for soaking + 3½ cups for blending)
- Soak the nuts in 2 cups of cold, filtered water at least overnight – 24 hours is even better.
- Drain the nuts and put them in a blender with 1 ½ cups of fresh, filtered water.
- Blend for 3 minutes on high speed.
- Scrape down the sides and add up to 2 more cups of filtered water to the blender. (You can add even more, if you want thinner milk.) Blend for at least another minute.
- While the blender is running, place a strainer over a large measuring cup or bowl. Cover the strainer with butter muslin or several layers of medium weave cheesecloth. (Butter muslin can be purchased from cheesemaking suppliers, or at crafts and fabric stores, where it’s called “90 muslin”).
- Once blended, pour the almond milk over the strainer. When you start to see a lot of pulp and not much liquid – usually within about 5 minutes – gently use a spoon to push some of the pulp aside so you can pour more milk through.
- After about 20 minutes, all told, carefully draw up the edges of the cheesecloth and twist them together as you start to press on the ball of pulp to extract the remaining milk. Take care not to let the pulp ooze out of the edges of the cheesecloth. Squeeze as much milk out as you can.
- Wash off your cheesecloth under running water (rinsing it with filtered water), wring it well, and hang it over the edge of a counter or over a chair to dry. You’ll want to use it again!
- Pour the milk into a tightly lidded pitcher or jar and refrigerate. It should keep for 3-4 days. If it separates, just give the jar a good shake, or stir it well with a spoon.
- Enjoy! ;o)
- NB: This recipe can be halved or doubled or tripled.
- This recipe is a Community Pick!
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about 1 month ago anichila
About to make this for the 2nd time. Didn't even strain it since a 24 hour soak and a vitamix blend broke the almonds down so well.
2 months ago teiko
this is a the greatest nut milk recipe. I have also been using other nuts as well. saving the nuts grounds, drying in the oven and plan to use in my pastries and coatings for fish and meats.
turning my friends into making their own nut milks, so superior to the store shelf milks.
3 months ago Poodleranch
Any information about how much fat is in the milk from 1 cup of almonds? I sort of assume its healthy.... I'm making ths every week now and seem to be the only one at my house drinking it. It's so good! I can't wait until summer to have some ice cold on a hot afternoon!
3 months ago Grace Mariko Kalish
This is simply the best almond milk I have ever tasted. Thank you so much for sharing this recipe.
3 months ago Josh Earl
Any tips for adding flavors? i.e. anything work particularly well for you?
3 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I posted a separate recipe for making vanilla milk with a piece of vanilla bean. Or you can add a teaspoon or so of vanilla extract. I recently made the most delicious masala chai flavored almond milk by soaking the almonds in masala chai (just the brewed leaves and spices, no milk or sugar added) and then blending the nuts with fresh cooled masala chai. Sensational! (I've been meaning to post that as a separate recipe. I'll do so when I have more time.) I've added cardamom and nutmeg with dates for a sweet, flavored chai. I added finely ground anise seed + lemon zest + honey. I made pistachio milk with cardamom that was heavenly. Sometimes I add a pinch of cinnamon and the tiniest dusting of nutmeg . . . . ;o)
3 months ago Josh Earl
I saw your vanilla almond milk recipe after I posted this, thanks for the other ideas though, they sound fantastic!
4 months ago Rena
A bonus is that you can spread out the solids on a cookie sheet, and bake in a very slow oven until dry. The resulting almond meal can be used to sprinkle on salads (great on kale salad) or instead of bread crumbs to coat chicken or fish.
3 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Great idea, Rena! Will have to remember that, especially to use it as a coating for fish. I'm still hoping to figure out how to use the pulp in macaroons and German cinnamon star cookies. ;o)
4 months ago inpatskitchen
Oh AJ I just love this..I love almond milk and this seems so easy and versatile. Thanks so much!
4 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
If kept in a cold fridge, it should last 3, maybe four days. One of the reasons I love making my own is that I can make a smaller batch, which will all be used before it starts to turn. And yes, soft (not crunchy) almonds will do just fine, as long as they taste good! You're soaking them, so it should not make any difference. ;o)
4 months ago ChattanoogaChef
How long will the milk keep? Also, I bought some almonds recently that seem stale (aren't very crunchy) Would it work to use them for almond milk?