Homemade Almond Milk

Homemade almond milk must be used within 3 days, compared to carton ones (with additives) can last more than a week, and you have a pretty strong incentive to make your own.
By Shannon Lim

Homemade Almond Milk

I started making my own almond milk last year, it’s cheaper than buying a carton (usually organic ones) from the store, especially if you can buy your almonds in bulk at baking supply shops or chinese herbal shop. It only takes two ingredients and a few minutes. It not only saves me money, I don’t have need the extra flavouring and preservatives in my milk.

Homemade Almond Milk
 
Prep Time
Total Time
 
Homemade almond milk must be used within 3 days, compared to carton ones (with additives) can last more than a week, and you have a pretty strong incentive to make your own.
Author:
Recipe Type: Drink
Serves: 750 ml
Ingredients
  • 1 cup (120g) Almonds
  • 3 cups (750ml) Water
Optional:
  • Honey / Dates to sweeten
  • Vanilla Essense
  • Cinnamon Powder
Instructions
  1. Place almonds in a bowl with water covering over several inches. Soak overnight.
  2. Drain and rinse almonds. In a high speed blender, blend almonds with water until the mixture become very smooth. Strain through cheese cloth, a fine strainer or a nut milk bag.
  3. Store almondmilk in the refrigerator and use within 3 days. It will separate as it sits; stir very well before using.
1 Comment

Leave a Reply

Your email address will not be published.

Rate Recipe: