How to Make Homemade Almond Milk

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Photo by Danny Kim
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  • Makes 2 cups
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    Nutritional Information

    Per Serving

    • Calories 217 calories
    • Fat 18 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 40 mg
    • Protein 8 g
    • Carbohydrate 10 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 77 mg

Pulse the almonds and ¼ teaspoon salt in a food processor until finely ground. Add 2 cups boiling water and process for 1 minute.  Let sit for 10 minutes. Process until frothy, about 1 minute.

Strain the almond mixture through a fine-mesh sieve, pressing to extract as much liquid as possible (discard the solids). Add as much water as needed to bring the yield to 2 cups.

Refrigerate until cold, 1 to 2 hours. Add the honey or maple syrup to taste, if desired. Refrigerate, covered, for up to 4 days.

Ingredients

  1. Check 1 cup blanched or skin-on raw almonds
  2. Check kosher salt
  3. Check 1 to 3 teaspoons honey or maple syrup (optional)

Directions

  1. Pulse the almonds and ¼ teaspoon salt in a food processor until finely ground. Add 2 cups boiling water and process for 1 minute.  Let sit for 10 minutes. Process until frothy, about 1 minute.
  2. Strain the almond mixture through a fine-mesh sieve, pressing to extract as much liquid as possible (discard the solids). Add as much water as needed to bring the yield to 2 cups.
  3. Refrigerate until cold, 1 to 2 hours. Add the honey or maple syrup to taste, if desired. Refrigerate, covered, for up to 4 days.