Homemade Almond Milk

| Drinks and Smoothies, Uncategorized


Homemade almond milk is a delicious alternative to dairy milk.  It has numerous health benefits too:

  • No saturated fat or cholesterol, making it good for those trying not to clog their heart arteries
  • It contains good monounsaturated fats which help lower cholesterol
  • It is rich in vitamen E which slows the signs of ageing and is brilliant for the skin
  • It is a source of Copper, Zinc, Iron, Magnesium, Manganese, Calcium, Phosphorous, Potassium, Selenium

In addition – it is very easy to make.  For those of you who have not used almond milk before, before using it, first give the milk jug a shake as it separates when standing.  After pouring it into coffee or tea, it also separates after standing so just stir the coffee/tea every now and then before drinking.  Use it as a substitute for baking instead of dairy milk.

Play around with how creamy you like your milk.  If you are a full cream milk kind of person, use a ratio of 1 almonds: 2 water.  If you are more of a low fat milk person, use 1 almonds: 3-4 water.  If you are a fat free kind of person, use 1 almonds: 6 cups water.  Personally, I use 1 almonds: 2 water for tea and 1 almonds: 4 water for baking and smoothies.  I make my almond milk in the blender in a 1:2 ratio and just dilute the milk with water before adding to smoothies or using in baking.


  • 1 cup raw almonds (with skin on or off – makes no difference.  I buy raw almonds with the skin on because it is cheaper)
  • enough water to cover the almonds to soak overnight
  • 4 cups water (or your preferred amount)


Soak almonds in water overnight or for at least 4 hours.  Drain water and rinse almonds off.   Throw almonds along with 4 cups of fresh water into a blender and blend for 2-3 minutes.  Pour this liquid through a nut milk bag/ clean stocking into a milk jug.  The pulp will stay behind in the bag/stocking and the milk will run through into your milk jug.  Squeeze the milk out of the pulp until the pulp is dryish.  Store the milk in your fridge for 4-5 days.  Some people like to add vanilla, honey, medjool dates or a pinch of salt to their almond milk at this point before briefly blending it again.  Personally, I love it just as is.

Don’t think about discarding the almond pulp!  Reserve it for later use.  If I don’t use it immediately, I freeze it in ziplock bags/tupperware and use it later after letting it thaw overnight in the fridge/ on the counter top.  Try this  or this almond pulp recipe.

Drink up!
Dr T

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