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Home-made almond milk

Home-made almond milk

Many of you asked how I make the almond milk. So here it is!

I make almond milk twice per week because I use it almost every breakfast except the weekends when I usually make something fancier like eggs florentine (like I did this morning).


What you need:
1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
Optional: sweeteners like honey, sugar, agave syrup, or maple syrup 

Measuring cup
Cold-press juicer or Blender
Fine-mesh cheese cloth

How to do it:

Soak the almonds the night before. Place them in a bowl with water and let them soak overnight. They will absorb water and become plump. 

Drain the almonds from their soaking water and rinse them under cool running water.

Combine the almonds and the filtered water in a bowl. 




With a dipper put almonds&water in the juicer and you will get on one side the milk on the other one the almond meal.


That’s it! So easy&quick, now you have fresh home-made almond milk!


With the BLENDER

If you do not have a cold-press juicer you can use the blender where place the almonds and water and blend at the highest speed for about 2 minutes. The almonds will break into a fine meal and the water should become milky.


After this you need to strain the liquid. Line the strainer over a bowl and put on top a fine mesh (cheese cloth) and pour the almond mixture through it, into the strainer. 


Then you need to gather the cloth around the almond meal and squeeze and press with clean hands to extract as much almond milk as possible. 


You should get about 2 cups. 


OPTIONAL: Sweeten the milk: Taste your milk and if you prefer a sweeter drink add sweetener -  i do not use because I eat it with granola that already has dried fruits (recipe to follow) 


Refrigerate almond milk and store it in sealed containers in the fridge up to 2-3 days.

The Leftover Almond Meal: 


The leftover almond meal can be added to oatmeal, smoothies, and healthy deserts  -  like this delicious raw cacao balls

You can find the recipe it HERE.




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