Honey Free Homemade Almond Milk
Making your own almond milk at home is one of those small kitchen projects that feels surprisingly satisfying and tastes worlds better than anything in a carton. The base is beautifully simple — just soaked raw almonds, cold water, a pinch of salt, and a quick blitz in the blender. Because the sweetener is completely optional and the recipe calls for maple syrup rather than honey when you do want a touch of sweetness, it's easy to keep this batch entirely free of any bee-derived ingredients without sacrificing flavor. A nut milk bag or cheesecloth does the heavy lifting to give you a smooth, creamy result that pours clean and tastes fresh. Store-bought plant milks can be a minefield of additives and unlisted sweeteners, so controlling every ingredient yourself is a genuine win. The finished milk keeps well in the fridge and is endlessly versatile — pour it over cereal, froth it for coffee, or use it in baking wherever you'd reach for dairy.
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Learn more →Ingredients
4 servings
- 1 cup raw almonds
- 4 cups cold water, plus more for soaking
- 1 tbsp maple syrup or honey (optional)
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ tsp vanilla extract (optional)
- 1 pinch salt
Instructions
- 1
Place the almonds in a bowl and cover with at least 2 inches of cold water. Soak at room temperature for 8 hours or overnight, until the almonds are plump and the skins have softened slightly.
- 2
Drain and rinse the soaked almonds under cold running water, then discard the soaking water.
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