Homemade Almond Milk
User Reviews
5
Homemade Almond Milk
Description
Homemade Almond Milk is made by soaking whole almonds overnight to soften them and then blending with fresh cold water and maple syrup. After blending until smooth, the mixture is strained through a nut milk bag or fine mesh sieve to remove pulp, resulting in a velvety, creamy milk that retains a mild almond taste. The maple syrup provides a gentle sweetness that enhances the nut flavor without overpowering it. This fresh almond milk can be enjoyed chilled and is a versatile alternative to dairy milk.
The texture is smooth yet slightly thicker than water, with a subtle natural sweetness. The soaking process softens the almonds, which helps create a creamier milk when blended. The recipe allows for customization by adding flavors such as vanilla, cocoa, or cinnamon during blending to suit personal preference.
This homemade almond milk can be used just like store-bought versions—in coffee, baking, cooking, or as a refreshing drink. It keeps best refrigerated in an airtight container for up to four days but is at its freshest within the first two days. Leftover pulp can be saved and used in baking or as almond meal.
Ingredients
- 200 g almonds
- water for soaking; enough to cover all the almonds
- 1000 ml water for blending, cold
- 2 tablespoon maple syrup
Instructions
- Place 200 g Almonds in a large bowl and then cover with Water. Leave them to soak for at least 6 hours but overnight is best (they will absorb some of the water) and then drain and fully rinse them.
- Put the soaked almonds into a high powered blender, along with 1000 ml Cold water, 2 tablespoon Maple syrup and any other flavours.
- Blend on high for around 3 minutes until it is smooth and creamy.
- Using a nut-milk bag, cheesecloth or fine mesh sieve, strain the almond milk into a bowl. Then transfer that into an airtight container and keep it in the fridge.
Notes
- Use cashews instead of almonds for a creamier milk alternative.
- Maple syrup, honey, agave, or blended dates can be used to sweeten the milk, adjust to taste.
- Try adding vanilla, cocoa, or cinnamon during blending to flavor the milk.
- Store almond milk in an airtight container in the fridge for up to 4 days; best consumed within 2 days.
- Shake or stir the milk before using, as natural separation may occur.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 250ml | |
| Calories | 182kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 12mg | 1% |
| Potassium | 257mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Calcium | 89mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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