Have you ever thought about making your own Almond Mylk? or any nut mylk at all? You may be surprised to know that it’s SUPER easy!
You can alter the recipe to make as much or as little milk as you like, how sweet the milk is and even how thick it is too!  More and more people are becoming increasingly health conscious and with this rise – people are also listening to their bodies more! FINALLY!!

Also, as milk and gluten intolerances are on the rise, companies are jumping on this trend and there are more and more options out there for those with intolerances. Which, is awesome that it is available and so widely accepted, but to be truly health conscious we really do need to look into the ingredients in those products. It is your responsibility to stay informed, as to what you are exactly ingesting, it can be tricky to navigate and often time-consuming, we get it.

Why not stay away from those nasty 2 as well as the synthetic ingredients found in those super expensive gluten-free/dairy-free products? It’s much cheaper to make it yourself and you might actually be surprised at how good they taste!
 2 ingredient Almond mylk.
  • 1 & 1/2 cups of raw almonds (220g) – it’s best to buy these from a health food shop to ensure that there’s no nasty chemical residue on the nuts – you don’t want to be drinking the chemicals too!
  • 4 cups of water (1 L)
Method (Basic)
  • In a large bowl, add all of your raw almonds and then fill
  • the bowl with water (filtered if possible). *NB – I actually add about 1/2 teaspoon Himalayan salt.
  • Soak overnight – as this will help to soften the nuts for when you blend them.
  • Drain the nuts in a colander, and rinse.
  • Place the nuts in a blender and add your 4 cups of filtered water.
  • Blend together into a fine liquid
  • Once blended use a fine sieve, a nut mylk bag or some muslin to drain your “Mylk” from the almonds – you may need to drain this into a large bowl or jug as this part can get messy if you try to squeeze it directly into your milk jar.
  • Voila! Pour into glass jars to consume within the next 2-3 days. It is important to understand that because his mylk is fresh, it will go off quicker than processed supermarket nut mylk so it’s best to drink it within 2-3 days, this is why it’s easier to make it 1 litre at a time.
The remaining almond pulp can be refrigerated and used as an almond meal, for some yummy muffins!!
If you want a sweeter version – simply add 2-4 pitted dates in the blending process – this will naturally sweeten your mylk.
To create a thicker version – all you have to do is use a bit more almonds (250g) and a bit less water (900ml).

Hope you enjoy this recipe!

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