Almond Milk Recipe

Rinse

Place 1 cup raw almonds in a bowl and rinse under cool running water to remove dust and debris.

Soak

Cover the rinsed almonds with about 4 cups of room-temperature water. Soak for at least 8 hours or overnight to soften (for a quicker option, use hot water and soak 1 hour). Soaking reduces bitterness and improves digestibility.

Drain & Rinse

After soaking, drain the soaking water and rinse the almonds thoroughly under cool running water. Peel skins if desired (pinch the almonds and the skins should slip off).

Combine

Place the drained almonds in a high-speed blender. Add 4 cups fresh, cold water (for creamier milk use 3 cups). Add optional 1 tsp neutral oil if using to increase creaminess.

Flavoring

If using sweetener or flavor, add 1 tablespoon maple syrup or honey, 1 teaspoon vanilla extract, a pinch (about 1/8–1/4 tsp) of sea salt, and 1/4 tsp cinnamon if desired. If adding powdered fortifier, add it now.

Blend

Blend on high speed for 1 to 2 minutes until the mixture is very smooth and white and the almonds are finely pulverized. Pause and scrape down the sides if necessary.

Strain

Place a nut milk bag, fine mesh strainer lined with cheesecloth, or a very fine sieve over a large bowl or pitcher. Pour the blended almond mixture through it. Allow the milk to drip naturally, then gather the cloth/bag and gently squeeze to extract all the liquid. Avoid excessive force to minimize grittiness.

Taste & Adjust

Taste the milk and adjust sweetness or salt as desired. If too thick, stir in up to 1/2 cup extra water to reach preferred consistency. If using ice to chill quickly, stir in 4 pieces of ice and let sit 1–2 minutes before removing ice.

Store

Transfer almond milk to a sealed container and refrigerate. Shake well before each use. The milk will keep 3–5 days refrigerated; homemade milk may separate — this is normal, just shake to recombine.

Reserve the leftover almond pulp. Spread on a baking sheet and dry in a low oven (200°F / 95°C) until dry for almond flour, or use fresh pulp in smoothies, oatmeal, baking, or energy balls. You can also freeze the pulp in portions for later use.