Almond Milk

Here’s my Recipe

Soak almonds for 24 hours prior.

For every 1 cup almonds add 2 cups of water blend together.

Pour blended mixture into container with a fine strainer to collect the almond pulp.


The two recipes below are copy and pasted from my favorite blogs. If you click the title it will take you directly to the source.

Almond Milk

  • 1/2 Cup of Almonds
  • 3 Cups of Water
  • 1 Tablespoon of Maple Syrup

Soak 1/2  cup of almonds at least 8 hours. Rinse the almonds and put in a high power blender with the water. Blend for one minute. Add the maple syrup and pulse several times to combine. Strain through a nut milk bag.

That’s it! It’s so simple. Now you’ll have almond pulp left over. Save the pulp! You could try making these raw brownies which are sooo delicious.

Nut milk doesn’t keep very long in the fridge. It typically lasts 3-4 days. So, I like to freeze it. I’ll freeze them in an ice cube tray (2 tablespoons). Once they’re set I store them in a mason jar in the freezer.

Basic Almond Milk

  • 1 cup raw almonds
  • 5 cups water

Soak almonds overnight (or at least 8 hours). Drain water and add almonds to a blender with 3.5 cups of water.  Blend for a full minute and strain through a nut bag.  Return pulp to blender and add remaining 1.5 cups of water.  Blend for a full minute and drain through a nut bag.  Store in mason jar in the fridge for 4-5 days.

I’m trying to reduce the amount of sugar in my diet so I’ve committed to making my plain, but if you want a sweeter milk add maple syrup or dates and some vanilla extract to taste.


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