Nut milks (or mylks as the fancy people like to call it) have been very popular in the last few years. With more and more people discovering their allergies or sensitivities to dairy products or just more people moving away from animal products, the rise in popularity on nut milks have skyrocketed.
You can easily find all different types of nut milks in the grocery stores now, from flavoured, to sweetened – you name it, you will likely find it! But did you know that nut milk is actually very easy to make? The basic recipe is really just 2 ingredients: the nut you picked and water! If you like it sweetened or flavoured, you can add pitted dates or honey and flavours like cocoa powder, strawberries or vanilla extract.
I usually make almond milk as I love the taste of almond. I find the almond milk you buy in stores don’t actually taste anything like almonds which is so disappointing! When you make your own, you can really taste the difference! If you are not a fan of almonds, you can also make cashew, pecan, or even macadamia nut milks!
How to Make Almond Milk (And Other Nut Milks)
- 1 cup Almonds (or whatever nut you like)
- 2 cups water (for soaking nuts)
- 4 cups water
- honey or dates (optional if you want to sweeten)
- Strawberries, cocoa powder, vanilla extract (Optional if you want flavoured milk)
- Soak 1 cup of almonds and 2 cups of water overnight (for 8 hours)
- After 8 hours, rinse the soaked nuts under water until the water turns clear
- Add rinsed nuts into blender and add 4 cups of water. (You can add more or less water depending on how thick you want the nut milk to turn out)
- Blend the water and nuts together until all the nuts are finely grind up
- Using a thin cloth or a nut milk bag over a large bowl or jar, pour milk and nuts mixture and strain
- You will have to squeeze the nuts for all the nut milk to come out. You can save the left over nut meal and use it in your baking so nothing goes to waste.
Tools I used for this recipe: