Almond Milk

Introduction

You soak almonds overnight, blend them with 4 cups of water, then strain for a clean, lightly creamy milk. The method is straightforward, keeps the ingredient list minimal, and gives you a batch that works for cereal, smoothies, coffee, or baking.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 4

Ingredients

• 1 cup (100 g) almonds
• 4 cups (1 l) water
• Dates (optional)
• Salt (optional)

Instructions

1. Soak the almonds in the water overnight. They should swell and become supple.
2. Grind the soaked almonds and water in a blender. Blend in a pinch of salt and a few dates if desired.
3. Strain the almond mixture through a fine filter to remove the almond solids. Folded cheesecloth or a nut milk bag work well.
4. Use the almond milk immediately or chill.

Variations

• Add the optional dates if you want a lightly sweet almond milk that works well for drinking on its own or using in oatmeal.
• Skip the optional dates for a more neutral milk that fits better in savory cooking or coffee.
• Add the optional salt to sharpen the almond flavor and make the milk taste less flat.
• Use blanched almonds instead of regular almonds for a paler milk with a slightly smoother finish.
• Strain the almond mixture twice instead of once if you want a cleaner, thinner texture with less sediment.

Tips for Success

• Soak the almonds overnight as written; they should look swollen and feel pliable before blending.
• Blend the soaked almonds and water until the mixture looks fully opaque and the almond pieces are very fine.
• Use folded cheesecloth or a nut milk bag for straining so fewer solids slip through.
• Chill the almond milk before serving if you want the flavor to taste cleaner and the texture to feel more settled.
• Shake or stir before using, especially if it has been sitting in the fridge.

Storage and Reheating

Store the almond milk in a sealed glass jar or other airtight container in the fridge for up to 4 days. It can be frozen for up to 1 month, but it may separate more after thawing.

For reheating, warm it gently on the stovetop over low heat or in the microwave in short bursts, stirring between each burst. Do not boil it, or the texture can turn thin and the flavor can taste slightly cooked.

FAQ

Do you need to peel the almonds first?

No. Whole almonds work fine and give you a slightly darker, nuttier milk. Blanched almonds will give you a lighter color and somewhat smoother texture.

Can you make it without dates and salt?

Yes. Both are optional, so you can keep the milk plain if you want a more neutral flavor.

Why does the almond milk separate in the fridge?

Separation is normal because there are no stabilizers in it. Shake the container well before pouring.

What can you do with the strained almond solids?

You can add them to oatmeal, smoothies, or baking for extra texture and almond flavor. Use them promptly, since they spoil faster than the milk.