Almond Milk is starting to capture the attention of many. Not only is it a great option to those trying to consume non dairy products, but it has incredible qualities linked to it’s nutritional value, and the best part, it’s extremely easy to make at home. I must say that nutrients vary from milk to milk since it’s home made, yet I’ll like to share the following nutritional information, 1 cup of homemade almond milk vs whole cow milk here.

To be honest it might take more than one try to get the milk you expect and that you end up liking. I just have to be honest with this, not all of us are innate chefs and as for myself I had two failed preparations before I really liked it.

Almond Milk

Almonds – 250 g
Water – 1 liter
Agave syrup, stevia or any other sweetener you like

You will need a food processor or blender and a strainer


1. Soak the 250 g of almonds overnight, if you’ve forgotten just try to soak them for a minimun of 4 hours. Once the time is complete rinse the water.

2. Add the water and the nuts into the blender and blend.

3. Blend until there are no whole almonds. Add the sweetener of you choice to taste, I really don’t use a measure for this because sometimes I prefer it unsweetened and sometimes I like to satisfy my sweet tooth, so feel free.

4. Strain through a cheese cloth, a fine strainer or a nut milk bag (I used a strainer, since I haven’t been able to find the nut milk bag, the difference is that you get a smoother/creamier milk with the cheese cloth or nut milk bag)

5. Try pressing with a spoon or any utensil so that you can get the most liquid out of the mixture if you are using a strainer. With any other tool this process is much easier

6. Add to a glass recipient preferably and refrigerate. It lasts about a week on the fridge, yet the sooner you drink it the better. Enjoy!

Have you tried any nut milk yet? Let me know how you did it!


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