How to make almond milk

Hello there.

My apologies you didn’t hear from me for a little while. I moved a couple of weeks ago and have been without internet access.

I now live 2 streets from the beach and I’m very happy here. It feels like I’m on holidays. Here’s a shot of the beach at 6 am. Just beautiful. image Today I’d like to share a simple recipe with you: – home made almond milk.

Store bought almond milk can be filled with toxic and unnecessary ingredients. This recipe is so simple that most of the work takes place while you’re sleeping (or at work).

You can make a small or large batch. Just depends on how fast you will get through it. This recipe makes 2 cups and will keep for 2 days in the fridge.

I’ve used organic almonds in this recipe (pesticide free) and filtered water so you can start the day knowing you have pure goodness in your system.

Uses for almond milk

Add it to a bowl of crunchy buckwheat muesli


Add to smoothies and shakes

Use in place of anything that calls for normal milk

Almond milk 3
Organic almonds.

Why this is so good for you

Almonds reduce the risk of heart disease, build strong bones and teeth, lower rise in blood sugar, reduce the risk of Alzheimer’s disease, nourish the nervous system and aid in weight loss.

How to make almond milk

Yield: 2 cups


  • 1 cup whole raw almonds
  • 2 cups filtered water plus extra for soaking nuts in
  • Optional: sweetener of choice


  1. Place almonds in a bowl and cover with water.
  2. Soak overnight or for at least 8 hours.
  3. Rinse and throw almonds in a food processor or blender with 2 cups of filtered water.
  4. Blend until smooth.
  5. Using a nut bag, fine mesh seive or stockings, pour mixture through and into a glass bowl. Squeeze any excess milk

One thought on “How to make almond milk”

Leave A Reply
  1. […] of choice. Serve this delicious gluten free Summer muesli with some home made milk such as my almond milk or cashew milk. If you want your muesli more crunchy and baked like a granola, then check out my […]

Leave your reply