Making fresh nut mylk at home has never been easier. It tastes way better than the store-bought variety and best of all, you’ll know exactly what goes into every glass!
This recipe also allows you to control the amount of sweetness and thickness you like.
What you need
- 125g Almonds
- 2 x Dates (optional)
- Glass storage bottle and lid
- Resusble muslin cloth for straining
- High-speed Blender
Don't have everything you need at home? No problem, use our Almond Nut Mylk Kit. Available now at the following local markets.
How to make
Soak 125g of almonds in cool water overnight in an airtight container. We recommend placing the almonds in the fridge to soak. Drain the soaked almonds and rinse them thoroughly.
Add your soaked almonds, along with 4 cups of fresh filtered water and 2 x dates (optional) to your blender. Blend for at least 2 minutes.
*If you like a super creamy almond milk, reduce the water to 3 cups or if you prefer a lighter version, increase the water to 5 cups.
Place the muslin cloth over a bowl large enough to hold at least 1.2L of liquid. Pour the almond mixture into the bowl. Bring all four corners of the cloth together and twist the top, ensuring that the liquid remains inside. Gently squeeze the cloth and extract every last drop of mylk. You should be left with a very dry pulp.
*Don’t discard the pulp. Freeze your leftover pulp in ice cube trays for use later in smoothies, baked goods, and more! You can find pulp meal recipes.
Pour your strained almond mylk into the glass storage bottle provided, secure with the lid and refrigerate.
*Be sure to wash the bottle and lid supplied thoroughly with hot soapy water, rinse and leave to air dry before use.
Rinse the muslin cloth, then gently hand wash. Rinse again before leaving to air dry.
Your almond mylk is best served fresh, however, it will keep for up to 3-4 days in the fridge. Shake well before use.
Fun flavour ideas
Flavour up your homemade almond milk with one of these amazing and tasty variations.
Simply place your strained almond milk, along with the ingredients for your chosen flavour in your blender and blend until smooth. Enjoy!
2 tablespoons of cacao powder
1 tablespoon maple syrup (omit dates in original recipe)
1/2 teaspoon cinnamon
Maple Sea Salt
2 tablespoons maple syrup (omit dates in original recipe)
pinch of sea salt
1-2 tablespoons instant coffee grounds, or to taste
1/4 teaspoon of vanilla extract
Tip: Froth it up for a deliciously warm latte or add ice cubes for a refreshing ice coffee.