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    Home » Recipes » Drink Recipes

    Homemade Almond Milk

    Published: Nov 4, 2014 · Modified: Apr 5, 2021 by Andrea

    Jump to Recipe

    Breakfast time will become a lot more deliciously healthy with this super easy homemade Almond Milk recipe!

    Forget about store-bought dairy free / vegan milk alternatives. Follow this fool-proof recipe to make your own delicious almond milk, sweet, mild, and more gentle on the digestive system than other milk.

    It is fantastic to drink, put it on cereals, use in smoothies and shakes, and in cakes. Almond milk will turn your favorite dishes into dairy free ones, without sacrificing the flavour!

    Whether you’re a vegan, sensitive to milk or just don’t like the taste, almond milk is a fantastic alternative.
    It's rich in vitamin E, which contains antioxidant properties essential to your skin’s health.

    Almond milk is also a perfect substitute if you want to maintain a healthy diet or lose weight.

    One cup contains only 60 calories, as opposed to 146 calories in whole milk, 122 calories in 2 percent, 102 calories in 1 percent, and 86 calories in skimmed.

    Use almond milk to make your favorite breakfast smoothie, or try this delicious Antioxidant Red Berries Smoothie!

    Print SaveSaved!
    5 from 1 vote

    Almond milk, healthy dairy free alternative for breakfast!

    Prevent your screen from going dark
    Follow this fool-proof recipe to make your own delicious almond milk, sweet, mild, and more gentle on the digestive system than other milk.
    Prep Time5 mins
    Total Time5 mins
    Course: Vegan
    Cuisine: International
    Serving: 5 cups
    Author: Andrea Soranidis - The Petite Cook

    Ingredients

    • 1.5 cups whole blanched almonds or other whole raw almonds
    • 4 cups water
    • 1 teaspoon vanilla extract
    • 1.5 tablespoon maple syrup or honey

    Instructions

    • Soak almonds for at least 12 hours in purified water.
    • Rinse almonds well and drain.
    • Mix almonds with half the fresh water in a blender, until smooth and creamy.
    • Add honey/maple syrup and the remaining water. Blend until smooth.
    • Strain the mixture into a large bowl through a cheese cloth or kitchen towel.
    • Use a spoon or spatula to press down on the strainer and move the solids around, to help the almond milk through the cheesecloth.
    • Gently squeeze the cheesecloth to remove excess liquid. You’ll be left with really fine almond flour inside the cheesecloth. You can dry it out in the oven at a low temperature and use it in place of store-bought almond flour in baking recipes.
    • Store your almond milk in the fridge for up to 4 days and enjoy!
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
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