After you realize how easy it is to make your own almond milk, you’ll rarely buy store bought again. Plus, you know those days you have a recipe that calls for milk and you don’t have any. This will come in handy! You can keep it simple with just almonds and water like I normally do, or you can add in vanilla powder, Himalayan salt, maple syrup, or a medjool date for a little something extra. If you’ve never had pure almond milk without the “natural flavors” and artificial ingredients, you are in for a real treat. The pure real deal tastes SO much better, besides being so much better for you.
How To Make Almond Milk
For years I used a nut milk bag to make my own almond milk, but I got lazy one day and used a fine mesh strainer to strain out the almond pulp instead. After that day, the strainer became my method of choice. It just seems easier? For me at least.
So I’ll let you decide what you want to use. Regardless of your method to strain the pulp, you do everything else the same way. I will show you in the video below.
What You Will Need:
- Filtered Water
- Raw Almonds
- Blender
- Fine Mesh Strainer OR Nut Milk Bag
- Optional Add-Ins – pure vanilla powder, Himalayan salt, pure maple syrup, medjool date
I also use a 4 cup glass Pyrex to strain the milk into. It’s just extra easy to pour the milk afterwards.
I store my milk in a small lidded jar or a large covered jar when I’m making a larger amount of milk. Something like this pitcher would be easier for pouring though. Just use what you have the first few times until you see what you really need/if anything.
How To Soak Almonds
The longer the almonds soak, the creamier, more delicious, and nutritious your milk will be. 24 hours is great if you have the time.
Overnight to 24 hours: Add the almonds to a glass bowl or jar and add filtered water covering the almonds about 1-2 inches. Soak them overnight or up to 24 hours on the counter with a thin dish towel over the dish. If I don’t have time to make the milk right away, I’ll place the nuts with water in a jar and keep it in the fridge.
Soaking almonds not only gives you a much creamier milk, but it’s better for digestion and nutrient absorption.
However, on the days you need milk last minute and you didn’t presoak the almonds, you can still make it. It won’t be as creamy and nutritious, but it works in a pinch. I do it for last minute recipes.
Almond To Water Ratio For Almond Milk
I typically do a ratio of 1:5 (almonds to water) to stretch out the almonds, but you can do 1:4 for a thicker milk too.
1:4 ratio = 1 cup of almonds to 4 cups of water
1/2 cup of almonds to 2 cups of water
1:5 ratio = 1 cup of almonds to 5 cups of water
1/2 cup of almonds to 2.5 cups of water
Just adjust to your liking after trying it out once. More water to thin out your milk, and less water to thicken it.
On the rare times I do buy store-bought milk (vacation, etc.), I buy Malk. It’s ingredients: filtered water, organic sprouted almonds, Himalayan salt. It has pure ingredients and tastes amazing, however the healthier stuff is always pricier so it pays to make your own when you can. Califia now has a 3 ingredient almond milk that is super affordable and available widespread. It does not taste that creamy, but it’s a clean inexpensive convenient store-bought. Just make sure it’s the one with 3 ingredients as they still have others with junk unfortunately.
Watch how I make it here:
Grateful you are following along! xx Riane
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How To Make Homemade Almond Milk – Video Included
Ingredients
Equipment
Method
- Add the pre-soaked and rinsed almonds to your blender along with your filtered water and any optional add-ins.
- Blend on low for about 10 seconds and then gradually switch to high for a good 30 seconds or more until your almonds are fully pulverized and you have a creamy milk.
- Strain the milk using a fine mesh strainer, nut bag, or flour towel over a glass bowl or 4 cup Pyrex. See each method below. Discard the almond pulp.
- Store milk in a glass covered jar or container of your choice in the refrigerator. It tastes best fresh and used within 3 days, but it will keep for 5 days. Shake it a bit as you use it as milk separates.
Video
Notes
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