November 12, 2021

Almond milk

Almond milk
This almond milk is everything you ever wanted in a milk alternative – it’s creamy, silky, and smooth. Delicious in any hot or cold drink, it’s also an absolute winner with rolled oats or Weetbix.


1 Cup Raw Almonds – choose our Somerton Almonds for their creamy, nutty and slightly sweet flavour
1 litre filtered water plus more for soaking


1 pinch of sea salt
2 whole dates (pitted)
1/2 tsp Vanilla Extract
2 Tbsp Cocoa Powder (for chocolate milk)
1/2 Cup Berries (for Berry Milk)


  1. Soak raw almonds overnight.
  2. Next morning drain the almonds in a colander and discard the water in your garden or herb bed.
  3. Add soaked almonds and fresh filtered water to a blender.
  4. Add any additional ingredients to suite your taste.
  5. Blend until creamy and smooth - keep this running for at least 1-2 minutes to give the almonds a real working, this will increase the creaminess.
  6. Strain the mixture using a nut milk bag or muslin cloth, or a fresh new cleaning cloth.
  7. Lay the cloth over a mixing bowl, pour over the almond milk mixture, carefully lift the corners until suspending the mixture above the bowl.
  8. Squeeze until all of the liquid is extracted.
  9. The pulp can be discarded or frozen to be used later in baking.
  10. Pour the strained milk into a jar or milk / juice bottle. Cover and refrigerate.

The milk will keep for 3-4 days when made fresh. Shake well before drinking as the milk will naturally separate.