Homemade almond milk made from 100 g blanched almonds and 500 ml filtered water gives you exactly 500 ml of creamy plant-based drink in 10 minutes. We soak the almonds for 8 hours overnight, blend in the Thermomix® for 1 min at speed 10, then strain through a nut milk bag. Compared to the shop-bought version (around £2.50 per litre, often with only 2% almond content), we spend about £1.80 per litre and get 100% almond content.
We use almond milk in muesli, smoothies, coffee with frothed milk and as a liquid in baking. In the fridge it keeps for 4 days, because we do not add any stabilisers (sunflower lecithin, calcium carbonate) the way manufacturers do. What you get instead is milk that actually tastes of almonds, not water.
Almond Milk in the Thermomix®
Ingredients 0 / 4 ✓
- 100 g Blanched almonds
- 600 g Water
- 10 g Erythritol
- 1 pinch Salt
Instructions 0 / 3
-
1
Grind the almonds.
Add the almonds to the mixing bowl and grind for 10 sec / speed 10, then push down with the spatula.
-
2
Blend.
Add the remaining ingredients and blend for 2 min / speed 10, holding the measuring cup firmly on the mixing bowl lid at the start of blending.
-
3
Strain.
Sterilise the bottle with boiling water. Strain the milk through a tea strainer into the bottle.
Tip: You can also use chopped, flaked or ground almonds for the almond milk. If you do not have a tea strainer to hand, use a regular sieve lined with a kitchen towel.
Video
Nutrition per serving
Which almonds to use and why blanched
Blanched (skinned) almonds produce a creamy, pale plant-based drink. Almonds with their skins make the milk darker and slightly bitter, because the skins contain tannins. Spanish Marcona almonds are the most expensive option (around £25/kg), while standard Californian almonds (Almond Board of California) cost around £10/kg. Organic blanched almonds from discount retailers are around £8/kg, which is our standard choice.
On many recipe sites and in Cookidoo, unblanched almonds are often used. We draw a clear distinction: for classic pale almond milk we use blanched almonds, and for a rustic darker almond milk (with a nuttier flavour) we use skin-on almonds. Both work well depending on the purpose.
The 8-hour soak is essential
Raw almonds contain phytic acid, which blocks the absorption of minerals in the body. Soaking for 8 hours activates and breaks down the phytic acid, making the milk easier to digest. Soaking also softens the almonds so they blend more finely and release more flavour. The German Nutrition Society describes this effect in its mineral recommendations.
Practical tip: place the almonds in a bowl of cold water the evening before (the almonds must be fully submerged as they will swell). In the morning, drain the water, rinse briefly, then add to the mixing bowl with fresh filtered water.
Blend, strain and what to do with the leftovers
Blend for 1 min at speed 10 in the Thermomix® at full power. The almonds need to be as fine as flour, otherwise too much substance is lost in the pulp filter. Then pour through a nut milk bag or fine muslin cloth over a large bowl and squeeze with your hands until almost nothing drips out. If you do not have a nut milk bag, use a double layer of cheesecloth or an old pair of tights.
The almond pulp (around 80 g per batch) is not waste, it is incredibly useful: we dry it in the oven at 80°C for 1 hour and grind it into almond flour. It works perfectly for baking cookies, as a topping for yoghurt or as a gluten-free substitute in pancakes.
Five almond milk variations to mix things up
Vanilla almond milk (blend with 1 vanilla pod), chocolate almond milk (1 tbsp cocoa + 1 tsp date paste), almond and oat blend (50 g almonds + 50 g oats), almond and coconut (50 g almonds + 50 g desiccated coconut), golden milk (almond milk + turmeric + ginger + pepper + honey).
What goes well with almond milk
In muesli with our homemade granola, or in coffee as a latte alternative. For more plant-based drinks, try our oat milk or coconut milk. You will find more DIY classics in our basic recipes collection and more plant-based ideas in our vegan category.
Also a good match: Angel Punch with the Thermomix®.
