How to make Almond Milk

Ever thought how do you make almond milk, well here is a step to step guide and you can even substitute almonds for other nuts such as pistachio, cashew and even pecan. 
Why nut give it go.


3 Cups Almond Whole Bleached

6 - 8 Cups Filtered Water


  1. Place blanched almonds in a bowl or large jar and fill with filtered water until almonds are entirely submerged. Cover and refrigerate overnight.
  2. The next day, drain and rinse almonds. Place in a blender along with 4 cups of filtered water.
  3. Blend on high speed for 1 to 2 minutes or until smooth and frothy.
  4. Pour into a nut milk bag or a fine mesh seive lined with multiple layers of cheese-cloth and place over a large bowl. Squeezing firmly, force out as much liquid as you can. Once you can no longer squeeze any liquid out, put pulp back in blender along with an additional 2-4 cups of filtered water (use less water for a thicker, creamier milk, and more water for a thinner milk more akin to store-bought). At this point you can also add any sugar, honey, vanilla, or other sweeteners/flavorings as desired. Blend on high speed for another 1-2 minutes, then pour into nut milk bag and squeeze out as much liquid as possible. Discard leftover pulp.
  5. Pour milk into glass jars or other container. Cover and keep refrigerated for up to 1 week. Slight separation is normal, simply shake or stir before using.

*If using whole almonds with skins, you’ll first want to blanch the almonds in a pot of boiling water for 20-30 seconds. Drain and rinse with cold water, then squeeze the almonds out of their skins. Spread out on a baking sheet and bake at 350 degrees F for about 5 minutes or until dried, then proceed with the recipe as instructed. To skip this step you can also buy whole blanched almonds online, although they do tend to be a bit more pricey.



Recipe is from -