In my column Fatto in casa è meglio I love rediscovering those preparations we usually buy ready-made, but that are actually very simple to make with our own hands.
Homemade almond milk is one of those recipes that wins you over immediately: two ingredients, a few minutes and the aroma of almonds that fills the kitchen. It is a natural, light plant-based drink, perfect for those looking for an alternative to cow’s milk, without additives or preservatives.
Preparing it is really easy: just soak the almonds, blend them with water and strain everything. The result is a creamy milk with an authentic, delicate flavor, ideal for breakfasts, desserts or smoothies.
And with the leftover almond okara you can create cookies, cakes or granola: no waste, just taste and creativity.
The great thing about homemade almond milk is that you can customize it however you like — richer, lighter, sweetened or neutral — and each time it will be different, but always delicious. 😊
- Cost: Budget-friendly
- Rest time: 7 Hours
- Preparation time: 10 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
HOMEMADE ALMOND MILK
- 1 cup blanched almonds
- 4 1/4 cups water
- 1 pinch salt
- 1 date (optional, to sweeten)
Tools
HOMEMADE ALMOND MILK
- 1 Strainer strainer
- 1 Blender blender
- 1 Glass bottle bottles
Steps
Soak the almonds in water for at least 7 hours, then drain and rinse them under running water.
Place the almonds and 4 1/4 cups of water (1 L) in the blender. If you prefer it sweeter, add any sweetener. Blend for 1–2 minutes until you obtain a white, homogeneous mixture.
Pour the mixture into a cotton cloth or nut milk bag and strain, pressing well.
Transfer the milk to a glass bottle and store in the refrigerator for 3–4 days.
✨Variations and Storage
Richer almond milk: use about 1 3/4–2 1/8 cups of almonds (approximately 250–300 g) per liter.
Light version: about 3/4 cup of almonds (120 g) per liter.
Flavored: add vanilla, cinnamon or lemon zest to infuse.
– Store the milk in a well-sealed glass bottle for 3–4 days.
– Always shake before use.
– If you want to freeze it, do so in small portions (for example ice cube trays).
❓FAQ (Questions and Answers)
Can I use almonds with the skin on?
Yes, the milk will be slightly darker and have a more rustic flavor.
Why does my milk separate?
It’s normal: it doesn’t contain emulsifiers. Just shake the bottle before use.
Can I heat it?
Yes, but do not bring it to a boil to avoid excessive separation.
How can I use almond okara?
It’s perfect for cookies, cakes, granola, vegetarian patties or as a natural thickener.
