A classic milk and one that is so simple to make from scratch. Most of us find it more convenient to buy almond milk nowadays, but I promise, you will taste the difference when you try the home-made version.


  • Servings: “1
  • Difficulty: easy
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    For the Almond Milk
  • 60 g (2 oz / 1/3 cup) raw almonds
  • 1 litre (34 oz / 4 cups) water
  • pinch of salt
  • To Add In:
  • 1/2 vanilla pod (bean), scraped, or pinch of ground vanilla pod
  • stoned (pitted) dates, for sweetness
  • ground cinnamon
  • ground cardamom
  • ground turmeric
  • ground cloves
  • orange or lemon zest


  1. Start by soaking the almonds for at least 12 hours or overnight. The water tends to get brown and mucky, so make sure you refresh it at least once.
  2. Once soaked, drain the nuts and tip them into a blender. Discard the soaking water, add the fresh water and blend until you have a lovely frothy milk.
  3. Line a sieve with a muslin cloth (cheesecloth), or use a nut milk bag or a fine strainer set over a bowl to separate the nut pulp from the milk. Pour in the milk and let it drain through.
  4. Pour the milk back into the blender, add a pinch of salt and blend again.
  5. Pour the finished milk into a clean glass bottle and store in the fridge ready to use. It will last for up to 4 days.
  6. Use any of the add-in alternatives. Even just a pinch of these will make your milk sing.
  7. Tip: Some nuts are soaked to get rid of enzyme inhibitors; by soaking these specific nuts you make them easier to digest and the nutrients become more accessible.

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