Almond Milk

I keep getting asked how to make nut milk.

Homemade Almond Milk recipe in a glass jar.
Homemade Almond Milk recipe in a glass jar.
So I guess it’s safe to assume this post will be about nut milk, almond milk specifically. I actually made a fresh batch this morning. I’ll show you in steps how I make it.
Please note that this same basic recipe can be used for any nut of your choice. Today I made almond milk, last time I made pecan milk (I still think pecan milk might be my favorite), and next time I’m making cashew milk. You can also add other spices that I didn’t add (some people add nutmeg and cloves for a richer, spicier milk), remove spices that I did, sweeten more or less, etc. The possibilites are endless.
Here is the combination that I like the best. It doesn’t taste salty or sweet or spicy. The ingredients just give it the perfect taste.

Amber’s Almond Milk:

Ingredients:

  • One and a half to 2 Cups of raw almonds
  • Gallon of fresh water (this will be divided)
  • Pinch of Redmond’s Real Salt
  • Sprinkle of organic cinnamon powder
  • 2 teaspoons of organic coconut sugar
  • Large container with air tight lid for soaking the nuts
  • 30oz, or larger, glass container with airtight lid (such as a large mason jar)
  • A masticating juicer (like the Omega 8006) or a powerful blender. If you choose the blender method, you will need a nut milk sack or cheese cloth to strain the milk after it is blended.
  • Ladle

Directions for both methods:

  • Put the almonds in the airtight container with at least 4 or 5 cups of fresh water.
The almonds soaking.
The almonds soaking.
  • Seal the water and almonds and refrigerate for a minimum of 12 hours, but 24 hours is preferred.
  • When the almonds are done soaking, thoroughly rince them and then add 4 or 5 cups of new fresh water to the almonds.
Almonds after being soaked and rinsed.
Almonds after being soaked and rinsed.
  • Add Real Salt, organic cinnamon powder, and coconut sugar to the almonds and water.
  • Stir the mixture really well.
Almonds, water, organic cinnamon powder, and Real Salt.
Almonds, water, organic cinnamon powder, and Real Salt.

Directions using a masticating juicer:

  • Follow the “Directions for Both Methods”
  • Using a ladle, pour the almond/water mixture slowly into the opening of your masticating juicer.
  • You can re-feed your pulp back through the juicer intermittently while you’re still putting the almond/water mixture through. This will help be certain everything is taken from the pulp.
photo 3
  • Once you are finished feeding the ingredients through the juicer, pour the fresh almond milk into your glass container. Be sure to scrape all of the thick creamy parts into your milk. This will help your Almond Milk have a more creamy taste (less watery taste).
photo 4
  • Once all of your fresh milk is in the jar, seal it, and shake well. This will last in the refrigerator for about 2 weeks. Remember, this is raw, fresh almond milk. It is not pasteurized or homogenized. You will need to shake well before each use.
  • Enjoy!

Directions using a high powered blender:

  • Follow the “Directions for Both Methods”
  • Pour almonds and new water mixture into your blender.
  • Blend until there are no more almond clumps, and the contents resemble a pulpy almond milk.
  • Use a cheese cloth or nut milk strainer to strain the milk into your glass container (This can be a bit messy. I recommend straining it into a larger bowl first and then pouring the strained milk into your glass container).
  • Once all of your fresh milk is in the jar, seal it, and shake well. This will last in the refrigerator for about 2 weeks. Remember, this is raw, fresh almond milk. It is not pasteurized or homogenized. You will need to shake well before each use.
  • Enjoy!

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