How to Make Almond Milk at Home: Simple & Delicious Recipe

Are you looking for a creamy, nutritious alternative to dairy milk that’s easy to make at home? Look no further than this simple homemade almond milk recipe. Not only is it delicious and versatile, but it’s also packed with nutrients that can benefit your skin, hair, and immune system.

Making your own almond milk allows you to avoid the additives and preservatives often found in store-bought versions. Plus, you can customize the flavor and sweetness to your liking. Whether you’re vegan, lactose-intolerant, or just looking to add more plant-based options to your diet, this recipe is a game-changer.

In just a few simple steps, you’ll have fresh, creamy almond milk ready to use in your morning coffee, smoothies, baking, or just to enjoy on its own. Let’s dive in and discover how easy it is to make this nutritious beverage right in your own kitchen!

Nutritional Information

Nutritional Information

To provide a detailed nutritional breakdown for this homemade almond milk recipe, I’ll calculate the values based on the ingredients and assuming the recipe yields about 4 cups (32 fl oz) of almond milk. We’ll consider one serving to be 1 cup (8 fl oz).

Nutritional breakdown per 1 cup (8 fl oz) serving:

Calories: Approximately 40-50 calories

Macronutrients:

• Protein: 1-2 g
• Fat: 3-4 g (mostly healthy unsaturated fats)
• Carbohydrates: 1-2 g
• Fiber: <1 g

Vitamins and Minerals:

• Vitamin E: 5-7 mg (33-47% of Daily Value)
• Calcium: 50-80 mg (5-8% of DV)
• Magnesium: 15-25 mg (4-6% of DV)
• Potassium: 150-180 mg (3-4% of DV)
• Zinc: 0.2-0.3 mg (2-3% of DV)
• Vitamin B2 (Riboflavin): 0.1-0.2 mg (8-15% of DV)

Other nutrients:

• Phosphorus: 40-60 mg (3-5% of DV)
• Copper: 0.1-0.2 mg (11-22% of DV)
• Manganese: 0.1-0.2 mg (4-9% of DV)

Additional notes:

• This almond milk is low in saturated fat and cholesterol-free.
• It contains small amounts of other B vitamins and trace minerals.
• The optional dates will add slight increases in calories, carbohydrates, and various minerals.
• The vanilla extract and sea salt contribute negligible nutritional value in these small amounts.

It’s important to note that homemade almond milk is generally lower in calories and protein compared to store-bought versions, which are often fortified. The nutritional content can vary based on the exact ratio of almonds to water used and how thoroughly the almonds are strained.

This homemade version is particularly rich in vitamin E, which acts as an antioxidant in the body. It also provides a good amount of magnesium, which is important for various bodily functions including muscle and nerve function, and energy production.

While not a significant source of calcium compared to dairy milk, this almond milk does provide some calcium naturally from the almonds. If calcium content is a concern, you may consider adding a calcium supplement or using the milk in conjunction with other calcium-rich foods in your diet.

Homemade Almond Milk Recipe

Course: Lunch, DinnerCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

40

kcal

Ingredients

• 1 cup raw almonds
  

• 4 cups filtered water (plus extra for soaking)
  

• 1-2 pitted dates (optional, for sweetness)
  

• 1/4 tsp vanilla extract (optional, for flavor)
  

• Pinch of sea salt (optional, to enhance flavor)

Directions

• Soak the almonds: Place 1 cup of raw almonds in a bowl and cover with water. Let them soak for 8-12 hours or overnight at room temperature.
• Drain and rinse: After soaking, drain the almonds and rinse them thoroughly under cool water.
• Blend: Add the soaked almonds and 4 cups of fresh filtered water to a high-speed blender. If desired, add the pitted dates, vanilla extract, and sea salt for extra flavor.
• Blend on high speed for 1-2 minutes until the mixture is creamy and well combined.
• Strain: Line a large bowl with a nut milk bag or cheesecloth. Pour the blended mixture into the bag and gently squeeze to extract all the liquid. The remaining pulp can be saved for other recipes.
• Taste and adjust: If needed, add more water to thin the milk or blend in additional dates for sweetness.
• Store: Transfer the almond milk to a clean glass bottle or jar. It will keep in the refrigerator for 3-5 days. Shake well before each use, as separation is natural.

Tips:

• Use very cold water when blending! It helps keep the milk fresh longer and tastes better. Chill filtered water before use.
  Don’t overblend! 1-2 mins is enough. Too long can make milk bitter & heat it up. Pulse a few times, then blend on high.
  Strain gently! Don’t squeeze too hard or pulp gets through. Let gravity do most of the work for clearer, smoother milk.

This homemade almond milk is not only delicious but also packed with nutrients. It’s an excellent source of vitamin E, magnesium, and healthy fats. Enjoy it on its own, in your morning coffee, or use it as a base for smoothies and baked goods. With this simple recipe, you’ll never go back to store-bought almond milk again!