Creamy Almond Milk


This creamy, smooth almond milk makes the perfect addition to your morning coffee, porridge, in cooking and baking.


Prep time 20 minutes (not including overnight soaking).

No cooking.

Yields about 1 litre of almond milk

I haven’t drunk milk for many years now and have tried just about every plant-based milk on the market. The selection in supermarkets these days is varied and affordable. Almond milk is a good option for tea or coffee, I find. Whilst there are lots of good options ready made, this is an occasion when you just can’t beat home made for fresh flavour.


  • Almonds 400g
  • Maple Syrup 1 tablespoon
  • Salt – Just a pinch
  • Water – 700ml



  • Soak almonds in water overnight/12 hours during the day. When you want to blend them, they should look inflated and you can test they are soft enough by seeing if the skin comes off an almond easily.


  • Rinse almonds using a colander
  • Put almonds in blender with 500ml water and blend for about 50 seconds (It will have chunks of the almond skin in there).


  • Shake blender to dislodge any tough unblended bits and add final 200ml water.
  • Add maple syrup and salt
  • Strain the mixture into a bowl or jug through a muslin cloth/tea towel/sieve until there are no remnants of almond skin. You can actually buy little bags to do this, but I have yet to try them. I normally use a clean muslin cloth or teatowel. You have to add a little bit of the mixture at a time so as not to lose the cloth in the bowl/jug.




  • Chill the milk before serving.


Serving suggestion : Blend with fresh raspberries, maple syrup/agave nectar and milled flaxseed for a sweet, soporific nighttime tipple.

In order to make this a worthwhile cost option, it is worth looking out for almonds on offer. Big, asian supermarkets are the best place for nuts, I find. It generally works out about the same-a little bit more than supermarket almond milk depending on how much you pay for almonds.

It’s a relatively straight forward recipe as there is no chopping or cooking involved. The most labour intensive part is seiving the paste through your chosen tool, which I could not do on a bad day (or when my hand, wrist and shoulder joints are partaicularly prone to dislocation).

The cooking can be adapted for physical disabilities similar to mine by wearing joint support braces and also getting assistance from another human (if you’re having a bad day/are less mobile for whatever reason/generally require support when cooking).

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