Homemade Almond Milk

Are you looking for a dairy free alternative to milk? This almond milk recipe is a great option for adding to your hot drinks as almond milk has a neutral taste and is pretty simple to make. You’ll also find it tastes a lot better than many of the shop bought almond milks which often have a bitter aftertaste.

For this recipe you’ll need a food processor or blender. Don’t underestimate the importance of soaking your almonds before hand. This is an essential step to make sure the almonds break down and create the right consistency for your milk. I use a Magimix 520XL food processor.

If you suffer with food allergies or intolerance, please check the ingredients list carefully before making any recipe. It’s also important to check the individual ingredients for cross contamination or possible allergens. This post contains affiliate links.

Homemade Almond Milk

Many shop bought milk alternatives are full of additives. This simple recipe ensures you get a delicious and healthy milk alternative. I use this almond milk in many of my recipes and to make delicious dairy free hot chocolate. Almond milk is creamy and has a neutral taste, which makes it perfect for hot drinks.

I use a Magimix 5200XL food processor. If you're a blender rather than a full size food processor, you may need to make this milk in smaller batches so it doesn't overfill your machine and pour out of the top.

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Prep Time 8 hours hrs

Cook Time 20 minutes mins

Servings: 2 Litres

Course: Drinks

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

• 2 cup Raw Almonds Organic is best
• Water to soak the almonds overnight
• 2 large Dried Medjool Dates Organic is best
• 9 cups Water
• 1/2 tsp Salt

Equipment

• Food Processor or Blender

Method

 

1. Put the almonds into a large bowl and soak in water overnight, approximately 8 hours. If you're in a rush, you can soak them in hot water for 2 hours, but I find this makes the milk harder for my sensitive stomach to digest.
2. Drain the almonds, removing all the water. Place the almonds into the food processor.
3. Remove the stones from the dates and add these to the food processor along with the salt.
4. Blitz the mixture until it begins to stick. Add 3 cups of water to the mixture, 1 cup at a time through the top inlet, adding another each time it's soaked up the first cup.
5. Continue to blitz it for up to 5 minutes. The longer it's in the processor, the creamier it will become.
6. Turn the food processor off and add 2 more cups of water to the mix. Pulse it to ensure it mixes well, but be careful that it doesn't spill over the top.
7. Place a nut milk bag over a large mixing bowl. Pour the mixture into the net bag.
8. Put 4 more cups of water into the food processor and swill it to collect any remaining mixture. Add this to the net bag and set your processor aside.
9. Tie the nut bag well at the top so the mixture won't seep out. Squeeze to produce the milk. Take your time so you get as much as possible out without splitting the bag.
10. Remove the nut bag and place the milk into bottles.

Notes

Storage

Keep your almond milk in a sealed bottle in the fridge. Consume within 4 days. The milk will naturally separate so make sure you stir it before each use. It doesn’t freeze particularly well but if you decide to freeze it, make sure the bottle isn’t full as it will expand when frozen and break the bottle.

Leftover almond mixture

Throwing away those almonds feels like a waste. I’ll soon be posting my lemon and banana loaf recipe that I make using the leftover almonds so keep an eye out for that in the coming months.

More about my almond milk recipe

If you’re looking for other milk alternatives, you could substitute the almonds for other nuts such as hazelnut or cashew. As is the case with all milk alternative recipes, soaking the nuts before hand is essential. I hope you love this almond milk recipe as much as I do. Let me know what you think in the comments.

If you want an extra twist on this recipe, try adding vanilla or cinnamon to your milk. You might be surprised how good it is as a warm milk drink for cosy winter evenings. It’s also great with a bit of cacao powder and honey to make the perfect dairy free hot chocolate. I’ll add that recipe to the site soon so check back in the coming months. In the meantime, have you tried my main meal recipes?