Make Your Own Nut Milk - It's Easier Than You Think

One of the biggest advantages of making your own homemade nut milk is that you can be sure of what goes into your nut milk and what your nut milk is exactly made up of.

No more preservatives, stabilisers, artificial flavours or any other additives that might be found in store-bought varieties. Plus you won't have to be scratching your head in confusion, trying to figure out if those store-bought nut milks in those tetra packs are recyclable. Did you know tetra packs are made up of layers of different materials, cardboard, aluminium AND plastics?

There are so many types of non-dairy kinds of milk to make. To start you off on your homemade nut milk journey, there is almond, cashew and macadamia milk to name a few. 

Almond milk is such a simple non-dairy substitute and can be easily made with just almonds and water, that's it, just almonds and water. It's perfect over your breakfast cereal, with your hot beverage of choice and mixed into your favourite smoothies. 

Homemade is the best, and once you try it for yourself, I'm sure you'll agree, you won't need to stock up on the store-bought variety. As an added bonus, the process of making nut milk also produces almond meal which you can use for all types of baking. So with that in mind, making your own almond milk with all its benefits is a win, win!

How to Make Almond Milk

For this recipe, you can use skinned almonds if you want a smoother texture, or if you don't mind a bit of coarser texture, almonds with their skins left on are fine.

This easy Almond Milk recipes is made with just 2 ingredients, and is ready in 10 minutes or less! 

What you'll need:

• A blender
• A clean tea-towel, muslin cloth, fine mesh or nut milk bag
• 1 cup of almonds
• 4 cups of filtered water

Steps

1. Soak one cup of almonds for 4-6hrs or overnight in lukewarm water
2. Once soaked, pour in one cup of almond with 4 cups of filtered water
3. Blend until completely smooth and creamy or to your preferred consistency
4. Strain the mixture through the cloth/nut bag like this one into your glass bottle
5. Squeeze the pulp through the cloth/nut bag until all the liquid has passed through and you are left with just the almond meal pulp

Store the homemade almond milk in an airtight glass container in the fridge for up to 4 days... if it lasts that long! 

That's it, see how easy it is? 

Other variations you might like to try:

• For sweetened almond milk, you can add up to 4 dates or add some maple syrup to the recipe, then strain as usual.
• For flavoured almond milk, add a splash of vanilla extract for vanilla milk, or 1 to 2 tablespoons of cacao powder for chocolate milk. Sweeten with dates or maple syrup, to taste.