Homemade Almond Milk
Ingredients (yields about 1 liter)
• 150 g raw natural almonds (unsalted, not roasted)
• 1 liter (1000 g) filtered or purified water
• A pinch of sea salt (optional, enhances flavor)
• 1 teaspoon pure vanilla extract (optional)
• 1–2 teaspoons honey, agave, or a natural date sweetener (optional, for gentle sweetness)
Preparation
1️⃣ Soak the almonds
• Place the almonds in a bowl and cover them with water.
• Let them soak for 8 to 12 hours (overnight) — this softens them and makes them easier to digest.
• The next day, drain and rinse the almonds thoroughly.
2️⃣ Blend
• Add the soaked almonds to a blender with 1 liter of filtered water.
• Add vanilla, salt, and sweetener if desired.
• Blend for 2 to 3 minutes, until smooth and milky.
3️⃣ Strain
• Pour the mixture through a nut milk bag to separate the liquid from the pulp.
• Squeeze well to extract all the milk.
• Save the leftover almond pulp — it can be reused in cookies, smoothies, or natural exfoliating scrubs.
4️⃣ Store
• Transfer the milk to a clean glass bottle or jar with a lid.
• Refrigerate for up to 3–4 days.
• Shake well before each use, as natural separation may occur.
✨ Tip
For a lighter texture, use 1.2 liters of water.
For a richer, creamier milk, reduce the water to 800 ml.
You can also add a hint of cinnamon or cardamom for a warm, aromatic flavor.