Almond Milk with Dates

Introduction

The almonds soak overnight, then blend with 3 cups of water and 3 dates for a lightly sweet milk with more body than plain almond milk. You can drink it cold, keep it in the fridge for a few days, or use it anywhere you’d use a mildly sweet non-dairy milk.

Recipe Details

• Prep Time: 8 hours 10 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 10 minutes
• Servings: 3

Ingredients

• 1 cup (236 ml) almonds
• pure water, such as , orange blossom water, spring water, distilled water, or iodized water
• 3 dates

Instructions

1. Put the almonds into a bowl, and cover them with at least one 1 inch (2.5 cm) of water. Leave them in the refrigerator overnight, and then drain the water. This is called sprouting or steeping.
2. Put the drained almonds into a blender, and blend in the 3 cups (708 ml) of water. The mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore.
3. Strain this mixture over a pitcher. You can either strain it through a fine sieve by squeezing the milk from the moist mixture through the sieve with a wooden spoon, or simply place mesh sometimes called a sprout or nut-milk bag that is usually made of nylon on top of the pitcher in order to squeeze the mixture through the mesh by hand. You may either discard the pulp or use it for other recipes, such as mixing it into almond .
4. Return the strained almond milk into the blender. Add the dates and blend until there is no longer any visible change in color or consistency.
5. Refrigerate or pour into a drinking cup and consume.

Variations

• Change the 3 dates to 2 if you want a less sweet drink. The almond flavor comes through more clearly and the texture stays a little lighter.
• Increase the 3 dates to 4 or 5 for a sweeter, slightly thicker milk. That works well if you’re using it for breakfast drinks or smoothies.
• Use orange blossom water for part of the water. It gives the milk a floral note that fits the dates without changing the method.
• Strain the blended almonds once for a fuller texture, or strain twice for a smoother, lighter milk. The difference is mostly in mouthfeel rather than flavor.
• Swap whole almonds for blanched almonds. The finished milk will be paler, a little smoother, and less earthy.

Tips for Success

• Keep the almonds submerged by at least 1 inch during the overnight soak so they soften evenly.
• Blend the almonds with water until the color and texture stop changing; stopping too early leaves you with lower yield and thinner flavor.
• Strain while the mixture is freshly blended. It moves through the sieve or bag more easily before the solids settle.
• Add the dates after straining, as written. If you blend them in before straining, some sweetness stays behind in the pulp.
• Chill the milk before serving if you want the texture to feel fuller and the sweetness to taste cleaner.

Storage and Reheating

Store the almond milk in an airtight glass jar or bottle in the refrigerator for up to 3 days. Shake it before each use, since separation is normal.

For longer storage, freeze it in a freezer-safe container with some headroom for expansion for up to 1 month. Thaw in the refrigerator and shake or blend again to bring it back together.

This is meant to be served cold, not reheated. If you want it warm, heat it gently on the stovetop over low heat just until warm; don’t boil it.

FAQ

Do you have to soak the almonds overnight?

Yes. The soak softens the almonds so they blend more completely and give you a smoother milk.

Can you make it without a nut-milk bag?

Yes. A fine sieve works, but you’ll need to press firmly with a wooden spoon to extract as much liquid as possible.

Can you leave out the dates?

Yes. You’ll get an unsweetened almond milk with a thinner body and a more direct almond flavor.

Why does the almond milk separate in the fridge?

Homemade almond milk doesn’t contain stabilizers, so separation is expected. Shake the jar well or give it a quick stir before pouring.