From Almonds to Glass: 6 Quick Steps to Homemade Almond Milk Bliss

Almond milk could be a good choice over dairy milk. It is plant-based milk that can be consumed in place of dairy milk. This nut milk, made with almonds, can be made easily at home in just a few simple steps. The best part about making almond milk at home is that you can try various flavors by experimenting with it.

Homemade almond milk is more nutritious and fresher than many store-bought options (no gums, additives, or nasty flavorings), and it only takes almonds, water, and a blender to make. That’s all! Once you know how to make almond milk and how wonderful it tastes, you won’t be able to switch back to the store brand.

How to Make Almond Milk at Home

Almond milk, made from almonds and water, is a simple dairy-free milk alternative. It’s excellent for putting in cereal, blending into smoothies, or even adding to iced tea or coffee.

To make almond milk, combine almonds and water in a blender until the almonds are totally broken down. The obtained “milk” is smooth, with a mild almond flavor that works well in almost any recipe.

Homemade Almond Milk Recipe: 6 Easy Steps

Know how to make almond milk at home!

Ingredients

• 1 cup almonds (organic preferred)
• 4 cups water, plus more for soaking
• Sweeteners to add some flavor- honey, sugar, agave syrup, or maple syrup (optional)

Servings– 4

Equipment– blender, nut milk bag, or cheesecloth

Instructions

1. Fill a glass bowl halfway with water and put in the raw almonds. Keep in mind that the almonds will absorb some water while soaking. Allow them to soak overnight, then drain and rinse the soaked almonds.

2. Then, add the rinsed almonds and four cups of fresh, cold water to your high-powered blender. Blend it for 2 minutes until the mixture turns into a milky, creamy, and smooth form.

3. Pulse the blender several times to crush up the almonds, then blend for complete 2 minutes on high speed. The almonds should be blended and crushed up into a creamy fine meal, and the water must be transparent and white. Blend until the texture is silky, lump-free, and fluffy. In the case of a food processor, blend it for 4 minutes, then pause halfway to scrape down the sides.

4. Strain the almond milk into a bowl or large measuring cup using a nut-milk bag or several layers of cheesecloth. Press the almond mixture to extract all of the almond milk. Gather the nut milk bag or cheesecloth around the leftover almond pulp and twist close. Squash and press the almond pulp with clean hands to collect as much almond milk as possible.

5. If you want to have unsweetened almond milk, your milk is ready. Otherwise, if you want to add sweetness, add sugar. You can also add a splash of vanilla essence, a pinch of salt, and a flavoring of your preference, such as maple syrup, honey, or 1-2 soaked dates if desired.

6. Refrigerate the milk in an airtight container or covered bottle. You can store it for up to 3-4 days, but it is best when fresh. Shake the liquid well before drinking, as it tends to separate.

Best Almonds to Make Homemade Almond Milk

Raw organic almonds are the best for making homemade almond milk.

Almonds are nutrient-dense and have numerous health benefits. Avoid using roasted or salted almonds which have been roasted in oil. According to your preference, you can always add a pinch of sea salt to your almond milk.

How to Store Homemade Almond Milk

Homemade almond milk can be stored in the fridge for up to three days, but it tastes best fresh. Try not to make in large amounts or more than you’ll need in a couple of days. The process to make almond milk is simple, quick, and easy, so there’s no reason to make extra.

Refrigerate the almond milk in an airtight container for up to 2-3 days.

What can you do with the Remaining Almond Pulp?

You can spread the leftover almond pulp (also known as almond meal) on a baking sheet and bake for 2-3 hours at 200F or until completely dry. Then it can be utilized as a topping for yoghurt or chia pudding, it can be used in a variety of recipes — crackers, cookies, muffins, quick bread, and more. Dry almond meals can be stored in the freezer for several weeks at least and used in baking.

You can cover a baking sheet with parchment paper and evenly distribute the leftover almond pulp. After 5-10 minutes of baking, the almond flour is prepared. This almond flour can be kept in an airtight container and used as a thickener in curries, gravies, and sauces. You can also cook the almond pulp in a pan on a gas stove for about 10 to 15 minutes on low to medium heat, stirring constantly, and your almond flour is ready.

We also have something for those of you who want to use your raw almond pulp right away!

You can use the raw almond pulp in a variety of ways rather than drying and blending it into an almond meal. Do not use it in place of almond pulp in baked products as it will be too thick, clumpy, and gritty. The pulp of raw leftover almonds is ideal for homemade granola or energy-bite recipes!

Benefits of Almond Milk

• Almond milk is dairy-free, as it contains no lactose or casein, which can lead to digestive problems in up to 75% of the world’s population.
• Almond milk can contain approximately 6 grams of protein per serving if all of the nutrients from the almonds are distributed into the homemade milk. (Roughly the same as 1 ounce of almonds.)
• 1 cup of nutritious homemade almond milk may contain up to 8% of your daily recommended calcium intake and 6% of your daily iron needs.
• One obvious benefit of making homemade almond milk is that you can avoid preservatives and additives such as carrageenan, which is contained in many store-bought brands. Carrageenan is obtained from seaweed and aids in the thickening and stabilization of foods; however, it may lead to inflammation and gastrointestinal problems in the body. People with autoimmune diseases or sensitive digestion might prefer to avoid these additives by making their own almond milk at home.
• Almond milk is an excellent dairy-free substitute for cow’s milk. It is easy to digest, can help with bloating, and is thus an option for those who are lactose intolerant or sensitive to dairy. Almond milk contains fewer calories (approximately 60 kcal per 1 cup versus 80 kcal per 1 cup of skim milk) and carbohydrates (1 g versus 12 g in cow’s milk). Unlike cow’s milk, almond milk contains heart-healthy poly- and monounsaturated fats and is free of saturated fat, trans fats, and dietary cholesterol. While almond milk is a good source of nutrients, it lacks protein and calcium compared to cow’s milk.
• Homemade almond milk is affordable, so you can control how many almonds you use in this recipe. The homemade version is significantly less expensive. It’s tastier than the one purchased from a store. Once you know how to make almond milk at home, it will be your go-to recipe!

Homemade Almond Milk’s Nutritional Value

A glass of homemade almond milk made from soaked almonds has 131 calories in it. Carbohydrates account for 8 calories, proteins for 17 calories, and fat for the remaining 106 calories. One glass of almond milk offers about 7% of the daily average calorie requirement of a 2,000-calorie adult diet.

Homemade almond milk made from soaked almonds is rich in Magnesium, which is required for healthy bones and tooth formation and aids in Calcium and Potassium metabolism. It is also rich in Vitamin E, which balances cholesterol levels, repairs damaged skin and keeps hair shinier.

Avoid these 4 Common Mistakes while Making Homemade Nut Milk

Let’s be honest and accept that most homemade almond milk isn’t always great. If it’s not too bitter, it’s strangely watery and grainy. However, little tips and tricks can change the whole game.

Homemade almond milk can be as creamy, delightful, and flavorsome as dairy milk. It all comes down to technique and what things you should keep in mind. You can make the best homemade almond milk if you avoid these common errors.

Use of Roasted or Salted Nuts

You should always use raw and unseasoned nuts. Salted or sugared nuts produce salted or sweetened milk. Avoid using roasted almonds; they are dry and extremely brittle and would make the milk less creamy. It also brings out the bitter undertones of the nuts; on the other hand, raw nuts are sweeter.

Not Blending Well or Ineffective Straining

First and foremost, for perfect nut milk, you should have a high-speed blender. The quality of your nut milk depends highly on how good your blender is. After pulverizing the nuts and liquid together for at least one minute at high speed, it depends on you to decide how much you want to strain it.

If you intend to cook with the milk (for example, to cook down whole grains) or don’t mind a little slushy sediment, just shake, and you’re good to go. If you prefer smooth and creamy milk, strain it using a fine-mesh strainer. Use a nut bag to squeeze out the extra-fine bits for the silkiest milk.

Leaving Out the Soaking Step

Before blending raw nuts, soak them for not less than 12 hours. This process saturates the nut from within, producing a rich, creamy texture. It also produces more liquid because water-saturated nuts blend effectively and leave little pulp behind.

Here’s another good reason to soak your almonds, soaking almonds helps activate the enzymes in the milk, making it more nutritive. If you want to make almond milk by skipping soaking, you can save some time (but certainly not all) by blending the beans with hot water.

Not Seasoning your Milk

You want to avoid using too many seasonings and flavorings in your nut milk, which is why you’re making it yourself, right? However, consider the fact that dairy milk naturally has sweet and salty flavors. Unflavored almond milk tastes flat and one-note.

After blending, you can add a pinch of salt and a drizzle of agave, honey, or maple syrup as a sweetener. You can also soak almonds with a cinnamon stick, a pinch of salt, or a date. The aromas will infuse the liquid as they soak, and then you can blend everything together.

Some Side Effects of Almond Milk

Almond milk is super healthy, and because almonds are the powerhouse of nutrients, everybody is turning to it. In fact, almond milk is the most widely consumed dairy-free milk. It’s no surprise, given that it’s not only nutritious and delicious but also low in calories, carbs, and fat.

Along with the numerous health benefits, it does have some downsides, particularly if consumed in excess and if you are allergic to it.

Stomach Issues

If you consume excessive almonds which would contain an excess amount of essential nutrients and minerals, you may experience digestive problems such as nausea, abdominal discomfort, dysentery, and bowel problems. It can also affect medications and can lead to severe gastrointestinal reactions in some people.

Allergies to Nuts

Almond milk is not recommended for individuals who are allergic to nuts. Additionally, those who are lactose intolerant should avoid drinking almond milk.

High Blood Sugar Level

The most obvious drawback is that production of commercial almond milk has more sugar than cow’s milk.

Impact on Thyroid

Almond milk is regarded as a goitrogenic food. This means it contains chemicals that, when taken in large quantities, can harm the thyroid. Almond milk should be avoided or consumed in moderation by people with low thyroid function.

Problems with Infants

Almond milk is not the perfect milk for babies. It does not provide proper levels of nutrition for an infant and should not be used in place of breast milk or formula. So, while almond milk is generally healthy, it is important to be aware of these potential side effects.

Final Note

Homemade almond milk tastes much better than store-bought almond milk. The benefit of making your own homemade almond milk is that you get to choose the ingredients, and the homemade version contains no artificial sweeteners or additives.

Hope now you know how to make almond milk at home whenever you require a dairy-free substitute.

Last Updated on January 12, 2024 by ayeshayusuf