How to Make Almond Milk
Learn how to make almond milk at home and you'll save lots of money on non-dairy milk. ($.31 per serving)
- 1 cup almonds rinsed
- 6 cups water divided
- 1/2 cup ice cubes
- 1/8 tsp salt
- 2 tsp maple syrup
Soak the almonds in a cup of water overnight, or for at least 6 hours. This helps facilitate the straining process.
Rinse the soaked almonds. Pour 3 cups of water into a high-powered blender and add the rinsed almonds. Add ½ cup of ice cubes.
Blend for 2 minutes, starting on a low setting and moving up to high over the first 30 seconds. Continue on high until the 2 minute mark.
Set a fine mesh strainer lined with butter muslin over a tall bowl. Pour the mixture from the blender into the strainer. While the almond milk is filtering into the bowl below, stir the almond pulp with a spoon to speed up the process. Once most of the liquid is strained, lift the butter muslin into a ball and squeeze out the remaining liquid.
To maximize the almond milk yield, add the almond pulp back into the blender with 2 more cups of water. Blend for 10 seconds, then strain again as described above.
Optional: Place both strained batches of almond milk back into the blender and add the maple syrup and salt. Blend for 20 seconds. Transfer the almond milk to a container and refrigerate for up to 3 days. The milk can also be frozen.