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Homemade Almond Mylk

Homemade Almond Mylk

Have you made your own nut milks yet? And if not then why not? It's worth giving it a go as it's so easy you'll be kicking yourself you haven't tried them sooner.

We're making this almond nut mylk on and off since 2013. It's a good idea to experiment with different nuts and seeds to drum up different flavoured mylks. I used a roughly 3 :1 ratio for this nut milk. That is three times water to soaked nuts. It's a rough estimate, definitely judge the amount of liquid you add so you achieve the consistency to suit yourself. 


240g whole almonds
1-3 Medjool dates
pinch sea salt



In a bowl cover the almonds with just boiled hot water and soak for 1 hour.

Rinse and strain, then blend the soaked almonds, in a high speed blender, along with 750ml of water, one of the dates and a pinch of sea salt for 2-3 minutes. Check the sweetness and add more dates to your liking. Whizz again until blended into a smooth consistency. 

Strain through a nut milk bag or cheesecloth into a jug.  You will have to squeeze out the milk from the nut bag. Pour into bottle and refrigerate. 

You are left with a pulp in the bag, some people use this to make biscuits. 

The homemade almond mylk is ready to use in your homemade granola, coffees, warming cup of milk sprinkled with nutmeg or in a smoothie or used in to make iced coffees. 


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