Almond Milk
Step-by-step method to make almond milk from scratch at home.
Servings: 4 cups almond milk
Calories: 206kcal
Ingredients
- 1 cup almonds
- 4 cups water for blending the almonds
- 3 to 4 cups water for blanching the almonds
Instructions
soaking almonds
- Boil water. Add rinsed almonds.
- Cover and blanch almonds for 30 to 45 minutes.
- When the almonds are soaked well, drain the water.
making almond milk
- Peel the almonds one by one.
- Blend the peeled almonds with 3 or 4 cups of water in a blender. Strain once or twice.
- Collect the almond milk in a bottle or jar. Keep it covered in the refrigerator.
- It stays good for 3-4 days.
- The leftover almond paste can be used in cakes, cookies or making breads.
Notes
- The almonds can be soaked overnight also.
- The Almond Milk can be strained in one go or twice or thrice. For thick milk, first blend the almonds with 1 or 2 cups of water and strain. Collect the pulp in the blender. Add 2 cups water and blend again. Strain and this will be the thin milk.
- This Almond Milk stays best for 3-4 days in a refrigerator. So, make as per your need.
- Nutritional info is for 1 cup of Almond Milk.
Nutrition
Calories: 206kcal | Carbohydrates: 8g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 252mg | Fiber: 4g | Sugar: 1g | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin E: 9mg | Calcium: 108mg | Vitamin B9 (Folate): 18µg | Iron: 1mg | Magnesium: 100mg | Phosphorus: 173mg | Zinc: 1mg