Making your own almond milk at home is not only cost-effective, but it’s also much healthier. You can customise the flavours to suit your taste, and you'll have the peace of mind that you're drinking 100% natural milk with no added chemicals or preservatives. Give it a try and taste the difference for yourself!
200g raw almonds (unsalted and unroasted)
1 litre filtered water (for blending)
1 pinch of salt
1 tbsp maple syrup or honey (optional)
Place the almonds in a bowl and cover with water. Let them soak for at least 8 hours or overnight. This softens the almonds and makes it easier to extract the milk.
Drain the soaked almonds and rinse them with fresh water.
In a blender, combine the almonds with 1 litre of filtered water. Blend on high for 1-2 minutes until the mixture is creamy and the almonds are well broken down.
Using a nut milk bag, cheesecloth, or a clean kitchen towel, strain the mixture to separate the almond pulp from the milk. Squeeze thoroughly to extract all the liquid. Pro tip: Don't throw away the leftover almond pulp! You can dry it out in the oven and use it for different purposes, like as flour or as ingredient for your granola bar or müesli.
If desired, add a pinch of salt, maple syrup or honey to flavour and sweetened your almond milk.
Pour the almond milk into a sealed container and refrigerate. It will keep for about 3-4 days. Shake well before each use as it can naturally separate.
Enjoy your almond milk!
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