Ever tried making your own almond milk at home? It’s a surprisingly satisfying little project with an utterly delicious, refreshing result!
I love almond milk and use an unsweetened version in plenty of my recipes. However, as a consumer you do have to be discerning about what you choose to buy as some brands of commercial almond milk can be packed with added refined sugar and other processed ingredients.
However, homemade almond milk is surprisingly easy and inexpensive to make at home, is totally natural and can be adapted to your own individual taste. As it only lasts in the fridge for up to two days in an airtight container, I only tend to make as much as I’ll think I’ll use.
It’s so delicious poured over porridge, in chia pudding recipes and it makes many of my Eat Yourself Beautiful and Eat Yourself Fit smoothies taste irresistibly smooth and creamy 🙂
Let me know if you give this Homemade Almond Milk recipe a go and I love to see all your creations on social media! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂
- 145g whole raw almonds (use organic if possible)
- 500ml cold water
- 2 Medjool dates, pitted or 2 tbsp pure maple syrup (optional)
- 2 tsp pure vanilla extract (optional)
- Soak the almonds for 8 hours or overnight in a bowl of cold water. Make sure the almonds are covered by at least 2.5cm of water, as they will absorb some of the liquid and expand. Drain and rinse the almonds. They should feel quite soft.
- Place the almonds in a blender with the cold water and blend at a high speed for at least 2 minutes, until the almonds have been ground down finely and the water has turned milky. Taste it and add your chosen sweetener, if desired.
- Using a cheesecloth or a clean piece of muslin, strain the almond milk into a jug or large jar. Squeeze the cloth to ensure all the milk has drained out and only the almond meal remains.
- Store in an airtight container in the fridge for up to two days.