Almond milk

Almond milk

I have been buying almond milk from my local super market for over a year until I recently realized just how easy it was to make it yourself. AND it tastes so much better! I work long hours at work sometimes and although I do love spend hours cooking, sometimes it’s just gotta be quick, so I will pop in shortcuts when possible without affecting the recipe too much.


1 cup of raw almonds
4 cups of water
(if you want, you can add a bit salt and vanilla essence, I prefer mine plain)

Soak the almonds in a container with water overnight. Or, if you are in a hurry, throw some water on the kettle and pour over the almonds and let it soak for 30 minutes. Then have fun squeezing the almonds out of their skins and put into a food processor or blender (or, you could save some time and leave the skins on but the the resulting milk and meal with taste a bit more bitter and the meal won’t be as esthetically pleasing – you may not mind).

Add the water and process on high until the almonds have been blasted to smithereens. Then pop a tea towel (or similar) over a pot/bowl and pour in some of the mix, fold the edges of the towel up, twist and squeeze the liquids out and repeat until you are done. Pop in a bottle and voila, you have your own homemade almond milk!

The added benefit is that you also can keep the leftover almond meal – spread on a baking sheet in a thin layer and pop in the oven for 10-15 minutes at 175C and you have almond meal to use for baking.

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