Homemade Non Separating Almond Milk

almond milk recipe, how to make almond milk

Have you ever tried almond milk? The taste is a velvety creamy taste with a hint of almonds. It can be sweetened (If I sweeten my I like to use honey, raw cane sugar or even maple syrup), it can also be flavored with vanilla or even chocolate. I find the taste of almond milk to be absolutely divine! I would even go as far as saying it is addictive. The first time I tried almond milk was about one year ago when I bought a liter from my local organic market. I knew immediately that this was going on my rotation of non-dairy milks.

Last June I shared my recipe for raw Almond milk, and it has been one of my most popular post to date. The recipe that I shared works perfect and it is hassle free. But for some reason when I added the almond milk to my tea or coffee it would separate. The taste is still great but it’s not the prettiest looking thing. (I should note that as the almond milk sits in the refrigerator it does separate, but a quick shake and it’s ready to drink. ) I experimented with warming up the almond milk before adding it to the tea (coffee) or pouring the brewed tea (coffee) into the almond milk. Both of these methods prevented the separating but it was a pain having to dirty extra dishes or when I just wanted a quick splash. Then the lightbulb when off, cook the almond milk. Viola! This yielded non separating thicker almond milk. Cooking or boiling the almond milk prevented both the separating in tea, coffee as well as preventing the almond milk from separating as it sits in the refrigerator.

Tea with Almond Milk; non separating; no separate; no curdeling; stop from separating

My recipe for non-seperating almond milk is the same as the raw almond milk, obviously the only difference being that at the end the almond milk is boiled. Here is the recipe (doubled) or you can also find it in my archives here.

Homemade Non Separating Almond Milk

Nancy Lopez & MexicanMadeMeatless.com
Making almond milk at home is not only super easy, but also much cheaper than buying it at the grocery store.
5 from 2 votes
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Course Drinks
Cuisine vegan
Calories

Ingredients
  

  • 200 grams or 7.5 ouncesblanched almonds
  • 4 cups or 1 liter water
  • sugar or honey or dates to sweeten optional and amount is to taste
  • 1 large bowl
  • cheese cloth or a clean kitchen towel or very fine sieve colander
  • blender
  • pot

Instructions
 

  • Place the blanched almonds in a large bowl and cover with water. Leave to sit overnight.
  • Drain the water, and place the almonds in a blender. Pour 2 cups of water into blender, and if using sweetener add it to the blender as well. Blend until the almonds have completely broken down to a fine almost paste. Place the cheese cloth (or other options) over a large bowl. Pour the liquid over the cloth, then pull up on all ends to squeeze out liquid onto the bowl . Once the liquid is all removed, place the ground almonds back inside the blender and add the remaining 2 cups of water, again repeating the process.
  • Pour the almond milk into the pot, partially cover and under low heat simmer for 15 minutes. Keep a close eye on it as it may boil over. Stir now and then. Allow to cool before storing in the refrigerator. The almond milk will keep fresh in the refrigerator for 5 days.

Notes

Learn how to blanch almonds here https://www.youtube.com/watch?v=lZR1Zk2r1Qg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!

almond milk recipe

Last time I also advised you not to discard the ground almonds because you can used them in baked goods. Or also “An option is to dry the ground almonds then once they have completely dried place them back in the blender and blend into a fine almond flour. Again this can be used in baked goods or any other recipes that might call for almond flour.” I have used the leftover ground almonds in a couple of recipes. I will have them written up to share with you very soon.

You may be wondering how to use the almond milk, just like you would cow or soy milk. My favorite way is to just enjoy a cold glass of almond milk, but I have used it in baking, cereal, muesli, and I’ve seen some people adding it soups. I will experiment further and get back to you. But now go on and enjoy some delicious, healthy, no preservatives, homemade almond milk.

almond milk recipe
*Update March 11 : Click here to see how you can use the leftover ground almonds, Chocolate Craisin Almond Cookies.

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102 Comments

  1. A thought and a question on this, as I make homemade almond milk all the time. I am too lazy to blanch and peel the almonds, although it is desirable to do so for both taste and for the almond meal/flour byproduct. My almond milk separates in the fridge, but as you pointed out, a quick shake and all is good. My question would be regarding nutrition – what happens to the enzymes and such when you boil the milk? Are they destroyed? Also, to thicken my almond milk, I add one cup of pre-hydrated chia seeds to the already strained milk, whiz it up in my vitamix, then strain it again. This is the closest I’ve come to the thickness that exists in the store-bought almond milk. I currently sweeten it with Stevia drops, but am thinking I may try date syrup soon and see how it works out.

    1. Hi Angie,
      That’s a good question, and in all honesty I haven’t a clue what happens nutrition wise when boiling the milk.

      Thanks for the tip on the chia seeds! I like my milk unsweetened but date syrup tastes wonderful so I’ll have to try it on my next batch.

  2. While searching for how to make almond milk so that it won’t separate, I found your blog. Thanks so much for the tips! I’m new at this homemade milk, and want to try your method!

    1. Hi Stephanie,

      I apologise your comment was trapped (for some reason) in the spam filter.
      That is strange that your almond milk turn to pudding — I’ve never had that happen.

  3. Hello there

    i want to thx u for sharing ur recipe , i have been making almond milk for while now and now i make it with slow juicer which make it even better !
    but i have been looking to make it not separate when i store in fridge or when i mix it with tea

    i have question what temperature u let it simmer for ? do u bring it to boil ?
    and if i bring it to boil would it matter ? .

    send u blessing from jerusalem

    1. Hi! I’m sorry but I didn’t use a thermometer, I would advice that you not bring it to the boil. Just let it simmer under low-medium heat and keep an eye on it. I think you may need to try it a couple of times to perfect the exact technique that works in your kitchen conditions.

  4. 5 stars
    This is the best almond recipe I have made so far. Its so lovely and creamy and thick. I did add nutmeg, cinnamon and vanilla to mine. Definitely try it!!

  5. I wonder… Because almonds are currently expensive, my family life is pretty busy, and I don’t have a decent blender… What are your thoughts on simmering store-bought unroasted unsweetened almond milk to prevent separation in coffee? I was buying roasted, but wow! My grocery store acciddentally gave me unroasted once, and I was quickly sold! The unroasted has a much sweeter taste and aroma – like amaretto…real almonds. I might experiment with simmering the store bought today today…….and have another cuppa to test it out. 😉

    1. Hi Dawn, I’ve never had store-bought almond milk separate in coffee or tea. Sorry to hear you have had that issue. Have fun experimenting.

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