Almond milk is really simple to make. It’s the perfect milk for your breakfast cereals or smoothies.
If almond milk isn’t for you check out my other homemade milk recipes.
Prep time is related to the Almonds soaking.
150g of Almonds
1 Litre of water
2 dates – I like to use Medjool, this is optional, you can use alternative sweeteners, for example, agave syrup or you can skip the sweetener
- Soak the almonds in water for around 8 to 12 hours, or overnight.
- Rinse the almonds.
- Tip the almonds into the blender with 1 litre of fresh water and add your dates. Blend for a few minutes until smooth.
- Once blended secure your nut bag over a bowl and pour the almond mixture into the bag and squeeze. This bit is messy but lots of fun. Keep Squeezing until you get all the liquid out.
- Once done transfer into your bottle and store in the fridge for up to 5 days.
- ** Save your almond pulp – It can be reused in another recipe or you could add it to your smoothies. Almond pulp will keep in the fridge for 5-7 days, alternative you can freeze and save for another time.
- ** You will get a natural separation when the milk is sitting in the fridge, as you do with your commercial brands. All you need to do is give a good shake before pouring.
- ** Some people peel their almonds. I find leaving the skins on helps to reduce the grittiness of the milk.