🥛 Homemade Almond Milk

Fresh, preservative-free almond milk made with just almonds and water. Perfect for drinking, smoothies, or plant-based recipes.

---

⏱ Time Required

• Prep Time: 45 minutes

• Total Time: 45 minutes

🍶 Yield

• 4 cups almond milk

---

🧾 Ingredients

• 1 cup almonds

• 2 cups water for blanching

• 4 cups water for blending

---

🥄 Instructions

1. Soaking/Blanching Almonds

1. Boil 2 cups of water in a saucepan or electric kettle.

2. Add rinsed almonds to the hot water and cover.

3. Blanch for 30–45 minutes.

4. Drain the water.

2. Preparing Almond Milk

1. Peel the almonds (optional if you don’t mind a slightly textured milk).

2. In a blender, combine peeled almonds and 4 cups water. Blend until smooth and creamy.

3. Strain the milk through a nut milk bag, cheesecloth, muslin, or fine strainer.

4. For thicker milk, use 2.5–3 cups water while blending.

5. Collect the milk in a clean jar or bottle and refrigerate.

---

💡 Notes & Tips

• Almonds can also be soaked overnight (7–8 hours) instead of blanching.

• To make thicker milk, blend in two stages:

  1. Blend 1–2 cups water with almonds, strain for thick milk.

  2. Blend the leftover almond meal with 2 cups water, strain for thin milk.

• Use a high-speed blender for smooth, creamy milk.

• Keeps well in the refrigerator for 3–4 days.

• Leftover almond meal can be used in cakes, cookies, or bread.

• Organic almonds are preferred for best flavor and nutrition.