" Blog da Horta Biológica: How To Make Almond Milk | Natural | No Additives

How To Make Almond Milk | Natural | No Additives

In the season of dry fruits, we bring you some more tips for consumption...this time of almonds! In the last post we shared our recipe for Hazelnut Cream. In this post we will talk about homemade almond milk, made without any additives. Almond milk is flavorful, pleasant tasting and is also suitable for those who are lactose intolerant. For its benefits it is well worth making, if only to vary the usual consumer products. At the end of the post also watch our video with the step by step instructions to make this vegetable drink.

So let's see how to prepare almond milk!

Kitchen Tools

  • 1 Container for soaking the almonds
  • 1 Sieve or strainer to remove the water from the almonds
  • 1 Blender
  • 1 Nut Milk Bag
  • 1 Container for straining the milk
  • 1 Bottle or glass jar for storing the milk


  • Raw almonds: 200g / 7.05oz
  • Water as needed to soak the almonds
  • Water: 900ml / 30.43oz to mix with the almonds in the blender

These quantities will yield almost 1L / 33.81oz of almond milk.


  1. Place the almonds in a container with water and let soak for 8-12 hours.
  2. Using a sieve or colander, drain out the water and wash the almonds.
  3. Place the almonds in a blender and add 900ml / 30.43oz water.
  4. Blend for 3 minutes.
  5. Using a nut milk bag, strain the liquid into a container.
  6. From this container, transfer to a bottle or glass jar. 

It is ready to drink!

Keep in the fridge and consume within 3 days.

What to Do With Almond Leftovers?

The almond leftovers in the nut milk bag can and should be reused in order to avoid wasting this precious food. Here are just a few tips for reuse and preservation:

  • Almond flour
  • Cake fillings
  • Candy toppings
  • Mix in yogurt
  • Almond cream
  • Almond butter

Our Special Tips

  • We use 900ml / 30.43oz water for 200g / 7.05oz almonds. If you want a thinner milk, you can add more water. If you want a thicker milk, add less water. 
  • To make almond flour, dehydrate in the oven for about 15 minutes at 60°C / 140ºF. Once dehydrated, use a coffee bean grinder to grind more finely. Sieve and store the flour in an airtight jar.
  • For short-term use, the leftovers can be stored in the fridge.
  • If you don't know yet when you will use the leftovers, we recommend freezing them in individual portions (for example in ice cube trays) for later use.
  • To make vegetable butter, it is advisable to use it immediately after making the milk. Just put it in a food processor and continue to grind until it becomes creamy in texture. It is necessary to clean the walls of the bowl of the processor to ensure that the butter is well mixed. The time until it becomes creamy is variable, depending on the power of the machine.
  • If you are wondering what the difference between butter and cream is, here it goes: butter is made only with almonds, with no other additives. Cream can take all the additives you like to get a treat. Some examples of additives: vegetable milks, cocoa, coffee, yogurt, honey, cinnamon, etc... Visit our post Hazelnut Cream to have an example.

We hope you enjoy all our tips! 

Have a look at our video where we show you all the details and if you haven't subscribed to our YouTube channel yet, take the opportunity to do so if you don't want to miss a thing!

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