Been working on this almond milk recipe for so long! I love homemade almond milk as much as the next person (I have a great 2-minute, no soak recipe in my cookbook), but to get that perfect dairy-free latte froth, you need my tried and tested almond combo! This milk is perfect in any of my recipes that call for non-dairy milk. It is creamy, sweet tasting and easy to make.
Why homemade almond milk?
- It tastes better. Making your own almond milk from soaked raw almonds and water (plus optional add-ins) creates a clean and fresh-tasting milk.
- Simple ingredients. If you’re worried about store-bought almond milk being a little too much, making it at home will put those doubts to rest.
- affordable Compared to premium brands that contain only water and nuts in their milk (Malk, Three Trees, and Elmhurst), making your own at home will save you money.
- Less wastage. There’s no carton to dispose of and you can reuse that leftover almond pulp in smoothies, creamy pureed soups, or almond pulp granola.
- Naturally dairy-free and perfect for cooking and baking.
Of course you can add any nut “milk” you like, but for my taste I prefer equal parts chopped almonds (less pulp than whole nuts), raw cashews and raw macadamia nuts. The resulting milk creates beautiful microfoam for coffee and has a velvety, slightly sweet richness that works perfectly in my recipes.
- High speed blender. I have a 10+ year old Vitamix 5200 series blender that does the job perfectly.
- Bag of almond milk. Using an almond milk bag yields a super silky-textured milk (better than a fine mesh strainer). This allows you to squeeze every last drop out.
- Large bowl from which you can pour comfortably. A batter bowl is great.
- Glass bottles or jars with lids to store your prepared milk in the fridge.
My homemade almond milk always lasts a week in the fridge—sometimes longer! I only ruined it in a short amount of time because I either soaked the nuts for 10+ hours or I blended the milk in my blender to the point of slightly heating it (over a minute). I spell out the steps to avoid this in the recipe.
For frothing and coffee drinks, I use the steam wand on my espresso machine. Breville has a great tutorial for that method here. This milk also creates nice foam in plug-in frothers, although it’s a touch less delicate.
5-Minute Creamy Nut Milk (Perfect for Frothing)
This creamy homemade almond milk is soft, silky smooth and perfect for coffee! My favorite combo of almonds is dreamy for a frothy latte. It is an ideal addition to smoothies, cereals, dairy-free cooking and baking.
serving 5 the cup
- ⅓ the cup chopped nuts
- ⅓ the cup raw cashews
- ⅓ the cup Raw macadamia nuts
- 5 the cup water, plus extra for soaking
- 1 teaspoon Vanilla extract
- ½ teaspoon Cinnamon/other spices
- ¼ teaspoon Fine sea salt
- 1 table spoon coconut butter
- Why specifically cut nuts? They taste bland to me and have less pulp.
- What I do with almond milk pulp: Store it in a container in the fridge so I can spoon it into smoothies, mix it into creamy pureed soups to make them richer, or make Almond pulp granola.
- Macadamia nuts are expensive and sometimes I want to make it more economical! In this case I replace them with hemp seeds, which require zero soaking. Hemp seeds will change the taste of milk, making it grassy and fresh. They still help with the froth though 🙂
- My almond milk always lasts a week in the fridge, sometimes longer! The only time I wasted it was because I either soaked the nuts for 10+ hours or I blended the milk in my blender while heating it slightly (over a minute). If you are really worried about this, add a few ice cubes to the blender in the initial mixture.
The night before: Place your almonds in a large bowl and cover with water. Let them sit for a maximum of 8 hours.
Drain the almonds and wash them well. Place a large bowl (that you can pour from) and a bag of almond milk on the counter nearby.
Add the dried almonds to a high speed blender and cover with 5 cups of water. Blend this mixture on high for 1 full minute, until you have a creamy milk consistency. Avoid going more than 1 minute as it heats the milk.
Run the almond milk through your almond milk bag into a large bowl. Squeeze out as much liquid as possible. See note for decoration usage.
If you are adding vanilla or any other add-in, rinse the blender before pouring the strained milk back in. Toss your add-ins into the blender and give it a quick 15 second blend to combine.
Store your almond milk in a sealed glass bottle/jar. It should keep in the fridge for 1 week.
For frothing: I use a steam wand on my espresso machine. Plug-in frothers are great too! I do not recommend consuming this milk above 145°F because higher temperatures affect the texture and flavor.