Almond milk is my favourite nut milk, refreshing and alkalising it's a delicious alternative to dairy. I use it as the base for many
milkshakes and smoothies. It's easy to make and stores well for 2 to 3 days
in the fridge. It's fun to make almond milk with children as they enjoy to squeezing the milk out of the nut milk bag.
How to milk almonds:
Soak a cup of dry raw almonds in water for 4-8 hours. The almonds will expand so soak them in a large jar or bowl. The soaking process makes the almonds softer and easier to blend.
I tend to either soak them overnight for milk the next day, or soak them in the morning to make milk that evening.
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 learned the hard to way not to fill my jug blender too full, about 3cms (an inch) below max is best to prevent the almond milk from spurting out the top and making a right old mess.
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. 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 as you can squeeze pulp dry.
Serve the almond milk, or store in the fridge for later.
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 my son Joe often likes his unsweetened.
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.
Home > How to make almond milk