How To Make Almond Milk at Home
How Is Almond Milk Made?
Making almond milk is actually an incredibly old process. We learned about it in culinary school as part of our training in classic French cuisine, but it was made and used long before the French transformed it into delicate blancmanges:
- Soak almonds in water overnight or for up to two days — the longer you soak the almonds, the creamier the milk will be. (This is true of any nut milk recipe you make.)
- Drain and rinse the beans from their soaking water and grind them with fresh water.
- The resulting liquid, drained from the almond meal, is almond milk.
Makes about 2 cups
- 1 cup
raw almonds, preferably organic
- 2 cups
water, plus more for soaking
Sweeteners like honey, sugar, agave syrup, or maple syrup (optional)
Blender or food processor
Fine-mesh nut bag or cheesecloth
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 on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.
Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.)
Combine the almonds and water in a blender or food processor. Place the almonds in the blender or food processor fitted with the blade attachment and cover with 2 cups of water.
Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for 2 minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
Strain the almonds. Line a fine-mesh strainer with either an opened nut milk bag or cheesecloth, and place over a measuring cup. Pour the almond mixture into the strainer.
Press all the almond milk from the almond meal. Gather the nut bag or cheesecloth around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
Using the leftover almond meal: The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.
Storage: Store the almond milk in sealed containers in the fridge for up to 2 days.