Homemade Almond Milk

Most of the recipes I find online contain Almond Milk. Be it smoothies, puddings, and even bread! Almond Milk is not only a perfect alternative to those who are lactose intolerant, but it is also known to keep your weight in check.

Of late, I’ve been trying to get rid of some of those wretched pounds I’ve gained due to my current lifestyle. Hard being a food blogger ain’t it? And for someone who can’t go without coffee, milk is essential. (I have my coffee with milk, obviously)

Therefore, a quick search on Pinterest led me to some amazing recipes of the above-mentioned product. Bear with me, most of the recipes are similar, but this one has been tried and suits me perfectly.

Homemade Almond Milk

  • Servings: 3-4
  • Difficulty: Easy
  • Print

  • 1/2 cup almonds, soaked overnight
  • 2 cups water
  • a drizzle of maple syrup (optional)
  • 1/2 tsp vanilla extract (optional)

Soak your almonds for about 4-5 hours if not overnight. Add the almonds, water, and maple syrup to a food processor and blend till you see a homogenous mixture. I like to add some vanilla extract for a nice fragrance and a light flavor.

Take a thin cloth or strainer and pour the milk into a container. The almond pulp can be used for cookies and biscuits I hear. Should get to trying that someday!

Refrigerate if necessary or have it right away 😀  

I usually add almond milk into smoothies and coffee of course. The milk is translucent color and usually has no taste. But since I add vanilla extract, there’s a subtle taste of the ingredient.

Do let me know what you prepare with your almond milk! Or else what you do with the leftover pulp..

Until then, happy eating! xx

Note: For larger quantities, add nuts and milk in the ratio of 1:4.

Featured Image courtesy: www.huffingtonpost.com

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