Home-made almond milk

Easy to make, cheaper than shop-bought alternatives and with way fewer ingredients.  And more almonds!  Once made, the almond milk can be kept fresh in the fridge for up to 7 days.  Almond milk can be substituted for dairy or soya in cereals, smoothies, hot chocolates and coffee.  Adding it to tea is an acquired taste for some.

To make 500mls of almond milk you’ll need:

  • 75g almonds (a big handful)
  • Between 4 and 8 dates, depending how sweet you like it
  • Water
  • Hand blender or a liquidiser


  • Cheesecloth or muslin – required if you want a smoother milk
  • Hazelnuts can be used in place of almonds for a stronger taste

Soak the almonds in water overnight with a pinch of salt.  In the morning, add the dates and soak for 20 minutes.  Rinse the almonds and dates and add to the blender.  Add 1 or 2 cups of water and blend.  Add more water if necessary and blend again until you achieve the desired consistency.  The almond milk is ready to use.  I prefer to strain it through cheesecloth at this stage to get rid of any lumps and I find that it keeps fresh for an extra day or two.