Description
Start your day with a bottle of fresh, homemade almond milk waiting in the fridge. Smooth, creamy, and naturally nutty, this dairy-free milk alternative is made with just two simple ingredients: almonds and water and perhaps any flavor twist you’re in the mood for. Whether you’re blending up a smoothie, pouring it over your morning granola, or adding a splash to your iced coffee, this almond milk turns everyday moments into a little plant-based luxury.
GOOD TO HAVE ON HAND
- medium-sized bowl
- blender
- fine mesh strainer
- bottle
Ingredients
Units Scale
- 200 grams raw almonds
- 1000 milliliters cold, filtered water
- 3 dates, pitted
- 1 tsp vanilla extract
- pinch of salt
Instructions
IN THE EVENING
Place the almonds (and dates) in a bowl and add enough water to fully cover them. Set the bowl in the fridge to soak overnight.
THE NEXT MORNING
- Drain the almonds (and dates) through a fine-mesh strainer and discard the soaking water.
Transfer the almonds (and dates) to a blender and add 1 liter / 4 cups of fresh cold water. - Blend on the highest setting for about 1 minute, until the liquid turns white and frothy. Now you can add flavoring to taste. I used a pinch of salt and 1 teaspoon of vanilla extract, but 1 teaspoon of cinnamon is also a super delicious option.
- Place a fine-mesh strainer over a bowl and pour the almond milk through it. Press the pulp firmly to extract as much liquid as possible. If you’d like, you can strain the milk again through a cheesecloth or nut milk bag. Alternatively, place the almond pulp in a clean kitchen towel and squeeze it out by hand — but honestly, that’s not really necessary.
- Pour the finished almond milk into a clean glass bottle. It will keep in the fridge for about three to four days. Be sure to shake well before using, as the solids naturally settle to the bottom over time.
- Prep Time: 17 min
- Passive Time: overnight
- Cook Time: 0 min