Almond Milk
November 23, 2024 by Kimberly
Creamy, nutty goodness that’s fresh and pure – this homemade almond milk brings all the cozy vibes! Smooth, simple, and a total game-changer for your morning coffee or smoothie. Pure plant-powered bliss.
OVERNIGHT
15 MINUTES
EASY
VEGAN
INT.
20 PER PORTION
CREAMY
NUTTY
EVERYDAY
BEVERAGES
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
There’s something incredibly satisfying about making your own almond milk. Not only is it super creamy and fresh, but it’s also free from additives, so you’re just getting pure, nutty goodness. Whether you’re dairy-free, vegan, or just a fan of plant-based alternatives, this homemade version brings a taste and texture you just can’t get from store-bought. It’s smooth, lightly nutty, and perfect for adding a cozy, wholesome touch to your morning coffee or favorite smoothie!
How to serve
This fresh, creamy almond milk is incredibly versatile. Pour it over your morning cereal, blend it into smoothies, or enjoy it with your coffee for a nutty, silky texture. You can even use it in baking or cooking as a dairy-free substitute. Try adding a pinch of cinnamon, vanilla, or a tiny drizzle of maple syrup if you want a little extra flavor boost. It’s a great way to elevate everyday recipes with a homemade touch!
How to store
Homemade almond milk keeps best in the fridge for up to 4 days. Just pour it into a clean, airtight container or glass bottle, give it a shake before serving, and keep it nice and cold for freshness.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
Almond Milk
- Total Time: 8 hrs + 17 min
- Yield: 1 liter / 4 cups
Description
Recommended Equipment
- medium-sized bowl
- blender
- fine mesh strainer
- bottle
Ingredients
- 200 grams raw almonds
- 1000 milliliters cold, filtered water
- 3 dates, pitted
- 1 tsp vanilla extract
- pinch of salt
Instructions
PREPARATIONS THE NIGHT BEFORE
- Soak the almonds and dates in cold water overnight.
INSTRUCTIONS
- Drain the almonds and dates using a strainer, and discard the soaking water.
- Add the almonds and dates to a blender, then pour in 1 liter of cold water. Blend on the highest setting for about 1 minute, until the liquid turns white and frothy.
- Add flavoring to taste. I used a pinch of salt and 1 teaspoon of vanilla extract, but 1 teaspoon of cinnamon would be a fantastic choice for the holiday season.
- Set up a fine mesh strainer over a bowl and pour the blended mixture through it. Press the pulp firmly to squeeze out as much liquid as possible. If you want, you can filter the milk again by pouring it through a cheesecloth. You can also put the pulp into the cheesecloth and squeeze it further by hand.
- Transfer the strained milk into a bottle and enjoy! It will keep in the fridge for about 4–5 days. Be sure to shake it before using, as the solids naturally separate from the water over time—this is completely normal.
- Prep Time: 2 min
- Passive Time: 8 hrs
- Cook Time: 15 min
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