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Almond Milk

  • Author: Jane Hutton

Ingredients

  • Almonds
  • Water

Instructions

  1. Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.
  2. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little soft if you press them.
  3. Whizz up the almonds in a blender and cover with 500 mls of water.
  4. Pulse a few times, then blend continuously for couple of minutes, scraping down the sides occasionally. The almonds should be finely ground and the water should be white and opaque.
  5. Line a colander with muslin, and place over a bowl. Pour the almond mixture into the colander. Press all the almond milk from the almond pulp after the liquid has drained through. Gather the edges of the muslin and twist to squeeze out all remaining milk.
  6. Taste the almond milk, and if you like it sweeter, stir in a little unrefined sugar until dissolved. Store the almond milk in sealed containers in the fridge for up to two days.

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