Learn How to make Almond Milk
Almond milk is my favorite nut milk. I use it as the base for many milkshakes and smoothies. It's easy to make, and will keep for 3-5 days in the fridge.
- A Blender
- Either a Nut Milk Bag (opens in a new window), or a fine sieve.
How to Milk Almonds
Here's how to make almond milk
from soaked sweet almonds.
- Soak a cup of almonds in water for 4-8 hours.
I tend to either soak them overnight for milk the next day, or soak them in the morning to make milk that evening.
If you find you've soaked your nuts but haven't the time to make up the milk, then simply rinse them and store in fresh water in your fridge. They will keep like this for a few days if you change the water daily.
- Drain and rinse the almonds until the water runs clear. Add into the base of your blender.
- Cover the almonds with water and blend on a low setting until the nuts have been broken down.
- Add more water as soon as the blender starts to struggle, or when the nuts have been broken down. I full my jug blender up to its max.
- Blend for 20-30 seconds on maximum speed. Adjust the length of time to suit your blender - the more powerful the blender the shorter the time, and vise-versa.
- Strain the almond milk through a Nut Milk Bag.
(Opens a new window) This is a fine mesh bag like your mum or dad may have used to make jam.
You can also use a fine sieve for straining the milk, but I think a nut milk bag makes it easier.
- Serve the almond milk, or store in the fridge for later.
Raw almond milk can be stored in the fridge for 2 to 3 days. It stores best if the almonds are soaked for just 12 hours, and the milk kept in airtight jars: Fill them to the brim to minimize oxidation, and store in the coldest part of the fridge.
- Almond milk is lovely blended with soaked dates, raw honey, agave nectar, or ripe bananas. You can also add vanilla extract or vanilla beans. I tend to add soaked dates or bananas to mine, and Joe often likes his unsweetened.
Easy Almond Milk
A quick easy way to make almond milk is to blend a cup of water with a spoon of almond butter. If you want it thick and creamy use a great big spoon of butter, and if you want it thin just use a teaspoon.
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