Almond Milk

Decided to give a recipe (attached below) I found on another blog (Cooking without Limits, would recommend you check it out) a go. Turned out pretty well and tasted amazing, just a few things I learnt along the way.

The typical mornings aren't so typical anymore

Preparation Time: 725 mins | Cooking Time: 10 mins

Serves: 2


  • 2 cups of Water
  • 1 cup of Raw Almonds


  • 1 tsp of Vanilla Extract
  • ¼ tsp of Sweetener (Stevia)


  1. Place almonds in a bowl, top up with water and soak overnight (12 hours +, the longer it soaks the creamier the milk, max three days).
  2. Drain the soaking water and rinse the almonds thoroughly.
  3. Place the almonds into a blender and add your water.
  4. Alternate between pulsing and continuous blending, till the mixture is as smooth as you can get it.
  5. Line a bowl with cheesecloth and pour the mixture into the bowl.
  6. Twist and squeeze as much of the milk into the bowl.
  7. Add your sweetener and vanilla if you wish, combining it into the milk.
  8. Pour the milk into a bottle/cup and place in the fridge.

Nutritional Information (Per Serving)*: Calories: 55 kcal; Fats: 5.0g, [of which Saturates]: 0.4g; Carbohydrates: 1.6g, [of which Sugars]: 0.5g; Protein: 2.2g; Salt: 0.1mg

If you like, you can leave the bits in, as per the original recipe, or you can keep it aside and add to your breakfast oatmeal. You can also spread it out on a baking tin and bake at 150°C for 1 to 2 hours or till its completely dry. With the dry bits, you can also run it through a blender and make almond flour, which you can use for baking. Keep in mind that leaving the bits in will increase the calories and fat in your milk, one cup of almonds has over 823 calories and 71g of fat.


*Please note that your breakdown may vary depending on the brand of ingredients used.
**Please note that the image used is not a representation of my actual result.

Cooking Without Limits


I got to learn how to make almond milk. An easy process and also an incredibly old one.

The French transformed it into delicate blancmanges. The process involves soaking the almond overnight for up to two days. The longer you soak them, the creamier the milk will be. It last only a few days in the fridge, so don’t make lots of it.


  • 1 cup raw almonds soaked overnight
  • 2 cups water
  • Agave syrup, maple syrup (optional)


Drain the almonds from their soaking water and rinse them under cool running water. In a blender combine the almonds with the 2 cups of water. Pulse the blender a few times to break up the almonds, and then blend for another 2 minutes. For a food processor is 4 minutes.

Add maple syrup or agave syrup if you want to. Store the milk in the fridge not more than 2…

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