Almond Or Oat Milk Recipe
Make Almond Or Oat Milk Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Optional sweeteners & flavor (choose as desired)
Oat milk alternative base (use instead of Almonds)
Finishing & straining
Method
Almond Milk Directions
- 1
Soak almonds
Place 1 cup raw almonds in a bowl and cover with 2 cups filtered water. Soak at room temperature for 8–12 hours (or overnight) to soften; this reduces bitterness and improves creaminess. Drain and rinse well before proceeding.
- 2
Blend almonds
Place the soaked, drained almonds in a blender with 4 cups fresh, cold water. Add 1 tablespoon maple syrup or honey (optional), 1 teaspoon vanilla extract (optional), and 1/4 teaspoon salt (optional). Blend on high speed for 1–2 minutes until mixture is very smooth and frothy.
- 3
Strain
Line a large bowl with a nut milk bag or a double layer of cheesecloth. Pour the blended almond mixture into the bag/cloth. Gather the edges and squeeze firmly to extract as much liquid as possible. Continue until the pulp is dry-ish. Reserve the almond pulp for other uses (baking, porridge).
- 4
Oat Milk Directions
- 5
Prepare oats
Measure 1 cup rolled oats. Quickly rinse under cold water in a fine-mesh sieve for 10–15 seconds to remove surface starch; this helps prevent sliminess. Optional: soak 10–15 minutes if you want extra creaminess, then drain.
- 6
Blend oats
Place the rinsed/drained oats in a blender with 4 cups fresh, cold water. Add 1 tablespoon maple syrup or honey (optional), 1 teaspoon vanilla extract (optional), and 1/4 teaspoon salt (optional). Blend on medium-high for 30–45 seconds — avoid over-blending to reduce sliminess.
- 7
Strain (optional)
For ultra-smooth oat milk, pour the blended mixture through a nut milk bag or a fine-mesh sieve lined with cheesecloth into a bowl. Gently squeeze or press to extract the milk. Note: oat milk is naturally less viscous; many people skip straining for maximum yield and mouthfeel.
- 8