Almond Milk Recipe – Datoxinista

All you need is two ingredients – almonds and water – plus a few minutes to make almond milk. Once done, the hardest part of this recipe is cleaning the equipment!

You may be able to check out any recipe online and end up with something better than the store-bought version. What makes my version unique is how many times I have tried it.

As a result, I can show you how to adjust the flavor, creaminess, and even how to skip the extra equipment to simplify the process. Be sure to read my extra tips below!

⭐⭐⭐⭐⭐ Review

“I was skeptical at first because I honestly never made almond milk before! I couldn’t believe how easy it was and it was delicious!! I used it as my coffee creamer!” – Jenette

Homemade almond milk ingredients

You only need two ingredients to make almond milk:

• almond. I tend to use unbaked or marinated almonds so that the almond milk has a neutral, mild flavor. But, roasted nuts can work too! No need to buy a light almond (take off the skin) as you will remove the pulp anyway.
• water. This is the liquid used to mix this dairy-free “milk”.

You can also make it more delicious by adding a teaspoon of vanilla extract, 1-2 tablespoons of maple syrup, or up to 4 spots of Medjool dates. For richer consistency, you can also add up a tablespoon of coconut oil.

Check out the flavor changes for my vanilla almond milk and chocolate almond milk.

How to make almond milk

Step 1: (Optional)

Soaking the almonds ahead of time will make them softer and help them break down more easily in the blender. Research does not necessarily support the idea that soaking nuts can improve digestion or reduce antinutrients, so if you don’t have a powerful blender, this step is mostly helpful.

To soak the almonds, add them to a large jar or bowl and cover with at least 2 inches of water. This expands the space when they soak. (I usually cover 1 cup of almonds with 2 cups of water.)

Let them soak for up to 8 hours, then pour the almonds into a fine mesh filter and drain the soaking water.

Step 2:

Whether you soak the almonds or skip that step, add the almonds to the high-speed mixer, as well as 4 cups of fresh water. Secure the lid of the mixer and stir well until the almonds break down and the mixture looks creamy, about 60 to 90 seconds.

After the mixing is done, there should be almost no visible almond slices.

Step 3:

Clip the nut milk bag or cheese on a large bowl and pour the mixed almond mixture into the bag.

Carefully squeeze the bag and remove as much liquid from the almond pulp as possible.

Step 4:

You can use almond milk immediately or add any extra seasonings like vanilla, maple syrup, or a little sea salt.

notes: It is best not to add seasonings such as vanilla or cocoa powder and then wrinkle the pulp. In my experience, cocoa powder can clog the bags so you don’t get that much milk out. Plus, it can ruin the pulp flavor, so it’s not that easy to use in other recipes later.

Storage Tips

Transfer almond milk to an airtight container and store it in the refrigerator for up to 5 days. Alternatively, you can freeze it for up to 3 months. Because this recipe doesn’t require preservatives, it won’t last as much as store-bought milk. (When the smell or flavor becomes sour, you can say it disappears.)

Make sure you can only drink in one week, or plan to freeze leftovers. You can easily expand your recipes as needed!

Almond Milk Recipe

Now that you have mastered the almond milk, here are some easy ways to enjoy it.

Almond milk can usually be replaced with it anywhere you use regular milk. Homemade almond milk even creates a luxurious foam for latte!

If you try this almond milk recipe, Please leave a comment and a star rating below Let me know you like it!