Almond Mylk

Makes approximately 1 litre of almond milk aka almond mylk


  • 50-100g raw, unpeeled almonds (a good handful)
  • fresh water


STEP 1: Soak the almonds in water overnight.

STEP 2: Drain the soaking water, add a little bit of fresh water and blend into a smooth paste. Add only as much as necessary to grind smoothly. Once you have a smooth paste, fill up with 1 litre of water. The more water you add, the thinner your milk will get.

STEP 3: Strain through a strainer and muslin cloth and store up to 3 days in an airtight container in the fridge.

Use in tea, coffee, hot chocolate and milkshakes. Note that you should not bring home-made almond mylk to a boil, or add it cold to a hot beverage, as it curdles easily. The safest way to heat it is in a bain-marie/ double-boiler.

If using it for cereals, müsli or porridge, you don’t even have to strain it.

Flavour options:  Blend the milk with some date paste, a pinch of salt, cinnamon, vanilla or cocoa.