Almond Milk

Introduction

You soak almonds overnight, blend them with water, then strain the mixture for a clean, fresh almond milk with a lighter body than store-bought versions. The optional dates add sweetness without changing the method, and a pinch of salt helps the flavor read more clearly. This works well for breakfast prep, smoothies, baking, or drinking cold straight from the fridge.

Recipe Details

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

• Change the 4 cups (1 l) water to 3 cups for a thicker, creamier almond milk that works better in coffee and oatmeal.
• Add the Dates (optional) for a naturally sweeter milk that is better for drinking plain or using in smoothies.
• Skip the Salt (optional) if you want a more neutral flavor for baking, or keep it in for a slightly fuller taste when drinking it cold.
• Replace 1 cup (100 g) almonds with blanched almonds if you want a smoother, paler milk with less earthy almond skin flavor.
• Adjust step 3 by straining once for a little more body or twice for a cleaner, lighter texture.

Tips for Success

• In step 1, make sure the almonds are fully submerged so they soften evenly overnight.
• The almonds are ready after soaking when they feel plump and bend slightly instead of staying hard.
• In step 2, blend until the liquid looks uniformly white and the almond pieces look very fine, or you will leave flavor behind in the pulp.
• Chill the milk after straining if you want the flavor to settle and the texture to taste cleaner.

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 will separate as it sits, so shake well before using.

You can freeze it in a freezer-safe container for up to 2 months, leaving some headroom for expansion. Thaw it in the fridge and blend or shake well before serving; the texture may be slightly less smooth after freezing.

FAQ

Can you make this without dates?

Yes. The dates are optional, so you can leave them out for an unsweetened almond milk.

Do you need cheesecloth to strain it?

No. A nut milk bag works well, and a very fine filter can also do the job, though the milk may be slightly less smooth.

Why does the almond milk separate in the fridge?

Homemade almond milk has no stabilizers, so separation is normal. Shake the container well before each use.

Can you use roasted almonds instead of raw almonds?

Yes, but the flavor will be deeper and more pronounced, and the milk may taste less fresh and delicate than the original version.