One of the first things I started making at home was almond milk.
At first, it was simply part of my journey toward knowing exactly what goes into the food and drinks we have at home. But over time, I realized that the taste, texture, and freshness are simply on a different level than anything you can buy at the store.
After quite a few attempts, this became the recipe we always come back to. It’s creamy, smooth, works beautifully in coffee and matcha, and froths much better than most homemade almond milk recipes I’ve tried.
🥛 Makes about 1 liter
Ingredients:
- 1 cup raw almonds, soaked (at least 8 hours, or 30 minutes in boiling water if you’re short on time)
- ½ cup raw cashews, soaked
- 4 cups cold water
- 1 tablespoon melted cocoa butter (for an even creamier texture, you can add an extra ½ tablespoon)
- 1 tablespoon finely ground oats
- 1 teaspoon ground chia seeds
- A pinch of salt
Instructions:
- Drain and rinse the soaked almonds and cashews.
- Add all the ingredients to a high-speed blender.
- Blend for 2–3 minutes, until completely smooth.
- Strain through a nut milk bag or a fine cheesecloth.
- Pour into a glass bottle and store in the refrigerator.
I love using this almond milk in:
- Coffee
- Matcha
- Smoothies
- Oatmeal
- Or simply enjoying a cold glass straight from the fridge.
Good to Know
- It will keep in the refrigerator for about 3–4 days.
- Since it’s made without stabilizers, separation is completely natural. Just give the bottle a good shake before each use.
- Don’t throw away the almond pulp! You can use it to make energy balls, cookies, or add it to homemade granola.
If you end up making it,
I’d really love to hear how it turned out 🤍
