Almond Milk Recipe
Make Almond Milk Recipe in just 8h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Almond Milk
Equipment / Optional Add-ins
Method
Soaking
Soak almonds
Place 1 cup raw almonds in a bowl and cover with about 2 cups filtered water (enough to submerge by 1–2 inches). Cover the bowl and soak at room temperature for at least 8 hours or overnight. For a quicker soak, use hot water and soak 2 hours; longer soaking softens skins and improves blending and digestibility.
After soaking, drain and rinse the almonds thoroughly under cool running water. Rub almonds between your fingers to help remove loose skins if desired (skins may be left on).
Blending
Blend almonds and water
Place the soaked, drained almonds in a blender. Add 4 cups fresh, cold water for a standard consistency (use 3 cups for creamier milk or 5 cups for lighter milk). Add a pinch of sea salt. Blend on high speed for 1–2 minutes, until the mixture looks milky and almonds are very finely broken down.
If using sweetener or vanilla, add 1 tablespoon maple syrup or honey and 1 teaspoon vanilla extract toward the end of blending and pulse to combine for 5–10 seconds.
Straining
Strain the milk
Place a nut milk bag, fine-mesh strainer lined with cheesecloth, or a double layer of cheesecloth over a large bowl or pitcher. Pour the blended almond mixture into the bag/strainer. Let the liquid drain naturally, then gather the cloth/bag and gently squeeze to extract as much milk as possible (about 2–3 squeezes). Avoid over-squeezing if you want less almond mash in the milk; do a firm final squeeze to get remaining milk.
If you want extra-smooth milk, strain the milk a second time through a clean nut milk bag or very fine sieve.
Finishing & Storage
Store in the refrigerator for up to 4–5 days. Shake or stir before each use as natural separation will occur. Save the almond pulp (leftover solids) to dry for almond meal, add to smoothies, baked goods, or freeze for later use.