People have been milking almonds for centuries. Why? Because it’s simple. Almonds. Water. That’s it. Don’t believe us? Give our easy recipe for homemade almond milk a try. It’s so good, squeezing almonds will become part of your night time routine.
175g raw almonds, skin on
500ml freshly filtered water (plus more for soaking)
Pinch of sea salt (optional)
2 tsp vanilla extract, raw honey or date syrup for sweetness (optional)
- oak the almonds so that they are immersed in warmish water overnight or for up to two days.
- Drain, rinse and then slip off the skins by squeezing each nut between your thumb and forefinger.
- Throw the almonds into your blender along with the water. Pulse and whizz at the highest speed for a least 2-3 minutes. This will create a smooth, thick, whitish paste.
- Pour the paste through a sieve lined with muslin, cheesecloth or a nut bag and press the solids with a spoon, gather up the cloth or bag and squeeze the nut meal inside as hard as you can to extract the liquid.
- Taste your Almond Milk and dilute, salt, sweeten or flavour as you wish. Refrigerate in a glass jar or bottle and use within 2-3 days.
Pressed for time but craving almond milk? We’ve got you covered. We were fed up of turning over cartons of almond milk and trying to pronounce ingredients we didn’t recognise. So, we made our Ultimate Almond Drink. Made with almonds, water and nothing else. Exactly how you’d make it at home. Same kitchen cupboard ingredients, same great taste, we’ve just done all the pressing and squeezing for you.